The lively forest

The Lively Forest
Ingredients

For the base stock of the Forest:

• 4 cloves garlic.
• 1200 g spring onions.
• 1000 g carrots
• 1200 g leeks, white part only.
• 600 g ripe tomatoes
• 12 black peppercorns.
• 20 g wild rosemary sprigs from Montgó.
• 20 g rosemary from Cabo de San Antonio.
• 12 g wild oregano.
• 6 kg beef bones (with a high collagen content).
• 3 kg Iberian pork ribs.
• 4 kg freerange chicken.
• 2 beef shanks.
• 4 kg pigs feet, blanched.
• 2 kg chickpeas.
• 4 kg Boletus edulis mushrooms.
• 1 kg horn of plenty mushrooms.
• 1 kg fairy ring mushrooms.
• 1 kg morels.
• 60 g olive oil.
• 350 g salted soy sauce.
• 50 l mineral water.

Seasoning for each base of Lively forest:

• 500 g stock.
• 3 g xanthan gum.
• 50 g Spanish black truffle juice (Scientific name: Tuber melanosporum)
• 20 g White truffle (Scientific name: Tuber magnatum Pico/Tartufo/Alba blanca).

For the cream cheese:

• 100 g parmesan, aged 3 years.
• 250 g soymilk.
• 1 gelatin sheet of 2 grams.
• Salt.
• Wild mushroom “sand”:
• 90 kg fresh butter.
• 100 g flour.
• 50 g stevia rebaudiana (sweetleaf), in crystals
• 80 g powdered Ceps (porcini).
• Salt.

Rosemary “sand”:

• 100 g butter.
• 100 g flour.
• 50 g stevia crystals
• 25 g powdered fresh rosemary.
• Salt.

Wild thyme “sand”:

• 100 g butter.
• 100 g flour.
• 50 g stevia
• 25 g powdered fresh thyme leaves.
• Salt.

Earth distillation:

• 200 g soil, from the embryonic state of sprouting vegetables.
• 500 g mountain spring water.
• 0.3 g xanthan gum.

The crispy porcini paper:

• 1 l mineral water.
• 200 g tapioca flour.
• 80 g powdered Ceps (porcini).
• Salt.

Essential oil:

• 500 g wild thyme from Montgó (different wild varieties of thyme found in the Montgó “Natural reserve of Denia”).
• 200 g common rosemary.

Truffle vinaigrette:

• 400 g black truffle juice.
• 25 g balsamic vinegar, aged 12 years.
• 100 g Arbequina extra virgin olive oil.
• Rock salt.

Osmotized mushrooms and vegetables:

• Broccoli marrow.
• Small inflorescence of a cauliflower.
• Desert truffle (terfezia arenaria)
• Horn of plenty mushrooms.
• Raw porcini mushrooms.
• Fairy ring mushrooms (marasmius oreades).
• Yellow legs mushrooms (cantherellus tubaeformis).
• Truffle vinaigrette (prior preparation).

Crowning ingredients of the Lively forest:

• Pea shoots.
• Quinoa shoots.
• Beet shoots.
• White sesame seeds.
• Black sesame seeds.
• Rosemary flowers.
• Thyme flowers.
• Oregano flowers.
• Campanula flowers.
• Elder flowers.
• Morel black truffle shavings. (Scientific name: Tuber melanosporum)
• White truffle shavings (Scientific name: Tuber magnatum Pico/Tartufo/Alba blanca).

Method

For the base stock of the Forest:

On several different deep baking trays, roast the bones, the pork ribs and the quartered chickens. Roast at 200ºC for 25 minutes. Follow by adding the chopped vegetables and roast for an additional 15 minutes at 160ºC.
Meanwhile, in a wide, deep pot, put the pigs feet and beef shank in with the oil and brown over high heat. Add the mushrooms maintaining the high heat and, once they are all evenly browned, add the chickpeas, which need to have been soaked overnight.
Remove the roast meat and place on absorbent paper to drain as much of the fat off as possible. Add to the pot with the vegetables.
Deglaze the trays used for roasting the meat and vegetables with the soy sauce and two liters of water. Once deglazed, add to the pot with the rest of the water.
Cook over low heat, simmering but not boiling for 8 hours, skimming the fat off continually.
Afterwards, leave everything to set for four hours.
Strain very carefully after removing, with an olive spoon, the bones, meat and part of the vegetables.
After straining carefully and without pressing the mixture through the sieve, we should have 25 liters of stock.
Bring the stock to a boil to adjust the salt and, once seasoned, leave to cool slowly. When the stock reaches 45ºC, add the freshly picked herbs. Remove after 4 minutes to stop the herbs from releasing their bitterness.
Set this preparation aside in 500 g sous-vide bags.
Seasoning for each base of Lively forest:
In a mixing bowl, place 500 g of the stock (previously prepared) and add the black truffle juices and the xanthan gum. With the help of a mixer, thicken the mixture. Once it becomes fairly dense, grate the Alba white truffle and add to the mixture.
Set aside in disposable pastry bags.

For the cream cheese:

Carefully select the cheese and chop into pieces. Place in a Thermomix. Heat the soymilk, melt the previously soaked gelatin sheet in with the milk then add the boiling mixture to the Thermomix. Maintain for 3 minutes on the 4th setting of the Thermomix.
Salt lightly to taste. Leave to cool and, once it is cool and dense, place in a disposable pastry bag.
The quantity of this cream needed for each serving is 2 g.
Wild mushroom “sand”:
Place the flour and stevia in a mixing bowl. Mix together with the powdered porcini mushrooms.
Once the three ingredients are mixed, gradually add the melted butter and the salt. Knead well and shape into rolls before refrigerating.
Once the dough has set in the refrigerator, grate using a fine grater over a Silpat mat. Bake for 20 minutes at 100ºC.
Remove from the oven, leave to cool and with the help of two large spatulas, chop vigorously to obtain the “sand” (in aspect) of porcini mushrooms.

Rosemary “sand”:
Place the flour and stevia in a mixing bowl. Mix together with the powdered rosemary.
Once the three ingredients are mixed, gradually add the melted butter and the salt. Knead well and shape into rolls before refrigerating.
Once the dough has set in the refrigerator, grate using a fine grater over a Silpat mat. Bake for 20 minutes at 80ºC.
Remove from the oven, leave to cool and with the help of two large spatulas, chop vigorously to obtain the rosemary “sand” (in aspect).
Wild thyme “sand”:
Place the flour and stevia in a mixing bowl. Mix together with the powdered thyme.
Once the three ingredients are mixed, gradually add the melted butter and the salt. Knead well and shape into rolls before refrigerating.
Once the dough has set in the refrigerator, grate using a fine grater over a Silpat mat. Bake for 20 minutes at 80ºC.
Remove from the oven, leave to cool and with the help of two large spatulas, chop vigorously to obtain the wild thyme “sand” (in aspect).

Earth distillation:

Place the water and soil together in a mixing bowl for 6 hours.
Follow by placing the mixture in a Rotavapor. At exactly 24ºC we distill the mountain spring water with all the flavor and aroma of the moist soil. Obtaining 250 g of earth-distilled water, we texturize with the xanthan gum.
Follow by adding some peeled, raw peas from the garden. This gives the mixture an earthy, bitter and persistent flavor thanks to the raw peas and distillation, which will crown the dish once finished.
The crispy porcini paper:
Bring the water and tapioca flour to a boil.
Once boiled and removed from the heat, add the powdered porcini and blend with a mixer.
Leave to set and once cool, roll out over parchment paper into irregular shapes and bake in an open-vent oven to evaporate all the moisture of the dough to obtain a crispy, porcini-flavored paper. Bake for 50 minutes at 110ºC.
Cut into pieces at serving time, placing 3 pieces among the ingredients on the top of the dish.
Essential oil:
Place the thyme and rosemary in the Rotavapor to obtain the essential oil from these aromatic herbs.
The temperature and extraction of this oil should be at 25ºC. With this temperature we will obtain an essential oil whose natural properties are not altered from the heat of the serpentine oven.
This oil will serve to strengthen the aromas of the dish, which are complex both in flavor and aroma.

Truffle vinaigrette:

Vigorously mix all the ingredients together and set aside until osmotizing the vegetables and mushrooms.
Osmotized mushrooms and vegetables:
Place each ingredient in an individual mixing bowl with enough vinaigrette to cover. Place them (depending on the structure of each product, the time will vary) in the Gastrovac, without heat. In this way we substitute the interior air of the plants with the truffle vinaigrette.
Set each bowl aside until assembly time, at which point we drain the ingredients well to avoid adding moisture to the earth distillation.
Crowning ingredients of the Lively forest: