Pineapple in the pine forest – 55000 Recipes. Passion for food


Pineapple from the pine forest

A difficult dessert, but extremely delicate and different from the usual. These chefs are restoring pineapple as the main raw material for one of their most famous pastries.

Chef: Daniel Ochoa and Luis Moreno Montia

Without feeling the corset of the pressure of the big cities, Daniel Ochoa and Luis Moreno have developed a free, delicate and slightly creative kitchen, based on the product of the environment, which “orders and commands” in their menu. Montia, the Revelation restaurant in Madrid Fusión 2014, has become an oasis for terroir lovers on the outskirts of Madrid.


  • 8 grams of butter
  • 100 g of cherries
  • 25 g Saturated walnut
  • 7 g. Impeller
  • 125 g Butter
  • 250 g finely grated beets
  • 4 eggs
  • 600 g cream
  • For ground beets
  • 200 g Flour
  • 8 gelatin tails
  • 450 g Milk
  • 8 egg yolks
  • 200 g Green pineapple syrup
  • For the cherry sauce
  • 100 grams of sugar
  • 20 g Chocolate
  • 25 g. Coffee infusion
  • 18 g Flour
  • 100 grams of sugar
  • About the needle
  • 20 g of pollen
  • 20 g stabilizer
  • 180 g of sugar
  • Egg
  • 8 egg yolks
  • 1000 g of milk
  • For pollen ice cream
  • 10 grams of kirsch
  • For green pineapple mousse


For green pineapple mousse

  1. For green pineapple syrup, we have to collect the pineapples, freeze them for 2 months, chop them and keep them in the same amount of sugar for another two months in an airtight container at room temperature.
  2. The yolks are blanched with the sugar. Add the milk and syrup and bring to 85 degrees. Dissolve the previously hydrated tails. Cool in an inverted bath, stirring without curdling. Whip the cream and add to the previous mixture, stirring with enveloping movements. Fill the pineapple tins and freeze.

For ground beets

  1. Blanch the eggs with the sugar, add the creamy butter and immediately the beets and flour with the impeller so that it does not cut. Finally the chopped walnuts
  2. Bake at 180 degrees for 30 minutes in an olive pan.
  3. Disassemble, cool and freeze.

For the cherry sauce

  1. Place the pitted cherries in a saucepan with the sugar and sprinkle with kirsch.
  2. When the sugar dissolves, break and strain through fine porcelain. We are cool.

For pollen ice cream

  1. Heat the milk with the sugar and pollen and without exceeding 85 degrees add the yolks one by one, stirring well with a stick and finally the egg.
  2. We keep the fire at the nape of the neck (English). We fill the Paco Jet cans and keep them in the chamber for 24 hours.
  3. We are freezing.

About the needle

  1. Mix the dry ones and add the coffee and the melted butter. Stir vigorously until the sugar is no longer noticeable. Book on camera 6 hours.
  2. We stretch in silpax, using a very thin mouth sleeve, strips of about 8 cm. Bake for 5 minutes at 160 degrees. As soon as you take it out of the oven while it is hot, wrap the silpax around it so that it acquires a rounded shape.
  3. Arrange them in two and connect one of the ends with a drop of chocolate.

About the cladding

  1. We pistol the pineapple with the same amount of dissolved chocolate and cocoa butter.
  2. Grate the frozen sponge cake at the base of the plate and make circles with the cherry sauce around it. Place the pineapple on top of the cake and next to it the pollen ice cream with needles on top.
  3. Garnish with a few tajete petals and a few arugula shoots.


I will see you on another recipe.
David from 55000 Recipes