Phase 1: Parmesan Cream
Nothing much to this. I ground some parmigiano in the Thermomix and set it aside. I then added cream, heated it to 80° C, let it cool to 50°, dumped in the cheese, salt and a pinch of pepper and blended it (speed 7) for 3 minutes. Strain and chill overnight. Boom.
Phase 2: Milk and Pine Nut Oil Cloud
First I soaked a few gelatin sheets in water while warming up a little milk. Once the gelatin bloomed I dissolved it in the warm milk and added that mixture to cold milk.
That I popped into my trusty Kitchen Aide. This was actually a little tricky because the milk remained too warm for the gelatin to act. Solution - stick it in the 'fridge for a few minutes until it started to gel.
It soon whipped up beautifully and I added a little Virgin Pine Nut Oil.
Phase 3: Assembly
The whipped milk mixture gets piped onto a silpat and chilled for 90 minutes. (Yes, mine are too big.) While the clouds were chilling I whipped the Parmesan cream, filled a piping bag and grated some more parmigiano.
Parmigiano onto the clouds
Flip over half of them.
Pipe on the cream.
Top with a pine nut and serve!
How it tastes: Good. They're very mild with just a hint of the pine flavor. We both thought they'd be a terrific if unusual canape to serve with Champagne. They're really easy to make, even if they use a ridiculous number of gelatine sheets (9 in the original recipe).
Several reviews of the actual elBulli version seem to indicate that these are very rich, almost unpleasantly so. To me that sounds like they were actually made with cream rather than milk, or the milk used at elBulli is far richer than what we get here in the USA. They probably didn't use Russian pine nut oil from Amazon either.
Equipment and Ingredients
Gelatin Sheets
Virgin Pine Nut Oil
Thermomix
A scale that measures in grams
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