The Forest

Created by Marc Piqué

The Forest

The Forest Prep. Time:

The Forest Chef: Marc Piqué

The Forest Category: Desserts

Ingredients

 For the frosted hazelnut:
  • 600 g hazelnut praline
  • 300 g cream
  • 900 g cold jelly
  • 100 g water
  • 16 g jelly sheets
For the pine nuts ice cream:
  • 500 g water
  • 10 g dextrose
  • 6 g neutral
  • 85 g powdered milk (1%)
  • 13 g inverted sugar
  • 5 g sucrose
  • 200 g pine nuts paste
  • 19 g yolk
For the banana ice cream:
  • 285 g water
  • 145 g cream
  • 40 g dextrose
  • 55 g glucose (38DE)
  • 98 g sucrose
  • 300 g banana
  • 7 g neutral
  • 70 g powdered milk (1%)
For the toffe sauce:
  • 200 g cream
  • 150 g sucrose
  • 50 g butter
  • 1 g salt
For the dehydrated hazelnut biscuit:
  • 160 g hazelnut praline
  • 20 g flour
  • 160 g egg
For the crunchy hazelnut:
  • 140 g milk coating
  • 600 g hazelnut praline
  • 160 g wafer
  • 100 g roasted hazelnut
For the creamy yogurt and white chocolate:
  • 450 g cream
  • 150 g inverted sugar
  • 72 g sucrose
  • 120 g maltodextrine
  • 768 g white covering
  • 16 g jelly sheets
  • 1440 g yogurt
-For the raspberry gelee:
  • 500 g raspberries
  • 600 g cold jelly
 

Preparation

Frosted hazelnut: 1) Moisturize the jelly sheets. 2) Blend all the ingredients and heat them at 60º C. 3) Emulsify and put aside. Pine nuts ice cream: 1) Blend all the ingredients with pasteurization at 85º C. Banana ice cream: 1) Blend all the ingredients with pasteurization at 85º C. Toffe sauce: 1) Caramelize the sucrose. 2) Add butter until hazelnut’s point is reached. 3) Add a pinch of salt. 4) Lessen it until the right texture is reached. Dehydrated hazelnut biscuit: 1) Blend all the ingredients. 2) Put everything into a siphon charging N20. 3) Bake it in the microwave. 4) Put it in the dehydration machine for 4 hours. Crunchy hazelnut: 1) Blend all the ingredients with the milk coating. 2) Stretch with a roller. Creamy yogurt and white chocolate: 1) Blend all the ingredients (except for the yogurt) and heat them at 60º C. 2) Add the yogurt. Raspberry gelee: 1) Beat and emulsify all the ingredients.
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