Midnight Forest: Douglas Fir...Midnight Forest: Douglas Fir Cremeux & Blackberry

A sophisticated, multisensory dessert featuring pine-infused white chocolate, tart blackberry gelée, and a textural hazelnut 'soil' with matcha moss.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring milk and cream to a simmer. Add Douglas Fir needles, cover, and infuse for 20 minutes off the heat. Strain and discard needles.

2. 02

   Whisk egg yolks and a pinch of sugar. Re-heat the infused cream, then temper into the yolks. Return to heat and cook to 82°C (180°F). Pour over white chocolate and emulsify with an immersion blender. Pour into molds and chill for at least 4 hours.

3. 03

   Blend blackberries and strain to remove seeds. Bring 150ml of the juice to a boil with agar agar and 20g sugar. Simmer for 1 minute, then pour into a shallow tray to set. Once set, blend into a smooth fluid gel.

4. 04

   For the 'soil', combine crushed hazelnuts, cocoa powder, and 20g melted butter. Bake at 160°C (320°F) for 10 minutes until crisp.

5. 05

   For the 'moss', whisk 1 egg white, 15g sugar, 20g flour, and matcha powder until smooth. Strain into a siphon with 2 chargers, or whisk vigorously. Pour into a paper cup with small slits at the bottom and microwave for 45 seconds. Tear into organic shapes.

6. 06

   To plate: Place a mound of hazelnut soil. Demold the cremeux and place atop the soil. Pipe dots of blackberry gel around the base. Garnish with matcha moss pieces and fresh blackberry halves.