SenSe for TaSTe & SoSa

Pine forrest ///
milk ice with pine, powder of chocolate,
pine nuts, spongecake
Spongecake
80 g pine nuts _grind the pine nuts together with the sugar
80 g sugar _add the eggs one at the time
4 eggs _add the flower and mix
20 g flower _put aside the batter for at least 12hours
green olive colouring powder
_sieve and put in a siphon (2bombes)
copper colouring metallic
_fill a cardboard cup (add incisionsinto the bottom) 1/3 with the batter
Alphabeth of forests:
_cook in the microwave 55” 900 Watt
Moss flavour
_let cool down and remove from the cups
_tear apart into smaller pieces
_melt some cocoa butter, add some colorant
_spray coat the spongecake pieces with the coloured cocoa butter
_just before serving add some moss flavour
Milk ice with pine
525 g milk _mix milk, milk powder and sugar
150 g cream _heat the mixture until boiling
40 g milk powder _add cream and pine flavour
125 g sugar _let cool down, put in a pacojet container and freeze
Alphabeth of forests: Pine
Chocolate powder
120 g Belcolade “ Uganda 80% “ _melt the chocolate on 40°C
40 g Maltosec _mix with the Maltosec until a powder is obtained Pine
Pine nuts
50 g pine nuts _fry the pine nuts in a pan
Crumble of walnut & juniper berry
130 g flour _mix all ingredients
35 g walnuts _bake in an oven 180°C (mix at regular intervalls)
35 g sugar _cool down
8
85 g butter
40 g sugar
0,6 g grinded juniper berry Extra: make pine needles in white chocolate, paint in green. 9