Valquemado Pine Forest with Parmigiano Reggiano
Inspired by the landscape of Valquemado, this dessert is shaped like a pinecone and hides a Parmigiano Reggiano cheesecake at its core. Pine-infused glaze and gel, enriched with broom flower honey, add aromatic intensity and connect the dish to its natural surroundings while showcasing the unexpected potential of the cheese.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
PINE CHEESE
Place all ingredients in a Thermomix.
Blend for 4 minutes at 85°C, until mixture is smooth and fluid.
Pipe into pinecone moulds.
Freeze until firm.
| 120 g. | Cream cheese |
| 50 g. | Sugar |
| 16 g. | Parmigiano Reggiano (grated) |
| 8 g. | Goat cheese |
PINE GLAZE
Infuse water with pinecones and needles for at least 2 hours.
Strain and mix with honey.
Add kappa and food colouring, until you achieve an opaque green colour.
Heat while whisking until smooth.
Glaze frozen pinecones 20 minutes before serving.
| 80 ml. | Water |
| 10 g. | Pinecones and pine needles |
| 8 g. | Broom flower honey |
| 1 g. | Kappa (gelling agent) |
| 1 tbsp. | Green food colouring |
| 1 tbsp. | Red food colouring |
PINE GEL
Boil water and infuse with pine for at least 2 hours..
Strain.
Add honey, concentrate and thickener.
Chill until set.
| 80 ml. | Water |
| 10 g. | Pinecones and pine needles |
| 3 g. | Pine concentrate |
| 8 g. | Broom flower honey |
| 2 g. | Thickener |
HOW TO PLATE
Remove pinecones from freezer 20 minutes before serving.
Place in wooden bowls.
Arrange pine nuts around.
Add flower petal on top.
Serve pine gel separately.
| 5 g. | Pine nuts |
| 4 | Flower petals |
