White Asparagus poached in a cream sauce , Pine Genoise sponge , Toasted pine nuts , Juniper berries , Pine oil , Conifer fronds and new season pine shoots.
I began preparing this plate by making the genoise first. To do this I first placed sugar and pine needles in a coffee grinder and pulverised to a powder pouring through a sieve to remove the chaff. I then placed the sugar and egg yolks in a bowl and beat until tripled in size. To this I added a little green colouring and plain flour and some corn starch and whisked to form a batter. In a separate bowl I beat egg whites with a little cream of tartare to a soft peak and folded this carefully into the batter before pouring into a lined cake. The sponge was baked in a 180 deg.c oven for around 15 minutes before turning out on to a wire rack to cool. While this was cooling I prepared the asparagus by chopping into pieces and poaching in a little cream and salt and pepper until soft and tender. The asparagus were then removed from the heat and set aside for plating later. To make the pine oil I simply infused pine needles in olive oil over a low heat for about 45-50 minutes before cooling. To accompany I dressed the conifer fronds and pine shoots in olive oil and toasted some pine nuts in a hot skillet. to finish I cracked some pepper medley over the dish and crushed some juniper berries for more of that alpine touch of flavour.