Here is a dessert inspired by a new flavor of patron, called piedra.  Piedra means stone in spanish.  My boss was having the president of Patron along with the new marketing director over for lunch and wanted me to incorporate piedra into the meal.  The stone that is used on the box is a dark stone that looks kind of ashy.  For the first course I served tenderloin with vegetable ash with piedra glazed mushrooms and carrot puree.  All three cleaned their plates.  In the dessert when I think of stone I thought of the forest, soil, and mother nature.  I wanted this dessert to be playful which I think it was but also wanted to incorporate the tequila into the sauce of this dessert.  This dessert is actually quite easy to make because I used a couple of shortcuts which I don't normally do.  The "soil" is made from oreo cookies, with bits of chopped heath.  The "moss" is made from pistacio sponge cake, and the "mushrooms" where simple meringues.  Underneath it all was lemon vanilla ice cream with piedra caramel sauce.   Lots of flavors and textures with a surprise underneath the "soil".  I seen similar dishes from a few different chef's (Heston, Crenn, to name a few) and that is where my inspiration came from.  Here is the recipe


1 package of oreo cookies with middle icing removed and ground coarse

1 cup of heath pieces

Mushroom Meringues

4 egg whites

1/2 tsp of cream of tartar

1 cup of sugar

1 tsp of vanilla

Moss (pistachio sponge)

3 eggs

1 cup of pistacios

100 grams of milk

60 g of flour

50 g of butter

75 g of sugar

pinch of salt

1 tsp of vanilla

1/2 tsp of pistachio extract or almond

2 cartridges of isi siphon

Piedra Caramel Sauce

1 stick of butter

1 cup of packed brown sugar

1/4 cup of Piedra Patron

1/3 cup of heavy cream

Meyer Lemon Ice Cream

1 1/2 cup milk

1 1/2 cup cream

4 egg yolks

3/4 cup of sugar

1/2 vanilla bean

1 meyer lemon zested and juiced

For the ice cream

Place the egg yolks in a stand mixer and turn on medium speed.  Slowly pour in your sugar.  Whip for about 4 minutes until light and fluffy. Meanwhile for the ice cream base start by adding all the milk, cream, lemon zest and vanilla bean. Bring the mixture slowly to a boil and turn off.  With a ladle, temper your eggs by ladling a little of the milk mixture into the eggs, until you have about half of your milk mixture mixed in the eggs. Then take the mixing bowl with the egg mixture and pour back into the pot of milk mixture using a spatula to scrape the sides.  Turn the heat back on low and stir for about 5 minutes and then turn off.  You can let the mixture cool to room temperature if you have the time, or place in a bowl inside a ice bath to cool down faster.  Pour in the lemon juice.  Once the mixture is cool you can then place in your ice cream maker until done.  Then store in a container and place in the freezer.

Preheat oven to 200 degrees

For the Meringues,

Simply place your egg whites in a stand mixer with a pinch of sugar.  Whisk on high speed after a minute add your cream of tartar.  Keep mixing to soft peaks and then gradually add your sugar.  Keep whisking until you have siff peaks and shiny anbout 4 mins.  Place in a pastry bag with a plain tip.  Line a sheet pan with parchment paper and pipe small rounds for the tops.  Then make the stems by tilting the pastry bag to the side and apply smooth continuous pressure.  Repeat the process leaving about a cup of uncooked meringue to use as the "glue".  Place in the oven and bake for an hour, then take out and let it completely dry for 5 minutes.  Then dip the stem in a little bit of the meringue and place the cap on top.  You can also carve a little whole in the bottom of the top if you want a tight fit.  Continue the process until all your mushrooms are put together.  I don't worry about them being absolutely perfect because in nature they are not always perfect.  

For the pistachio sponge 

In a food processor place sugar and pistachios and puree until smooth.  Then add the rest of the ingredients and puree until smooth.  The batter should be smooth and somewhat thick but yet still pourable.  Then

Pour into a

isi siphon

and charge with the first charge.  Shake very well ( 1 min) then add the second charge. Shake again very well to make sure the air gets all the way through the batter.  Then spray small paper cups with non stick oil and make three wholes around the bottom 1/3 of the cup and one whole in the bottom.  Then take your siphon and shake it well, fill the paper cup about 40 percent of the way up with the sponge batter.  Place the cup in the microwave for 40 seconds then take the cup and flip upside down to continue letting the brioche cook.  Continue with more cups as you need them.  Then break sponge into little pieces and set aside

For the Piedra Caramel sauce

In a small pot add butter and brown sugar.  Melt completely both sugar and butter and then flambĂ© the piedra.  Cook until all the alcohol is burned off and then add your cream. Bring to a boil and then simmer for 1 minute.  Turn off, set aside, and keep warm.  

For the "soil"

Simply mix in a bowl ground oreo cookies with heath bits.

To plate simply add 2 scoops of ice cream ( you can flatten them a little ) in the bottom of the bowl.  Add two spoonfuls of caramel sauce on top.  Cover the whole thing with the oreo mixture.  Then add 3 mushroom meringues and finish with pieces of the pistachio sponge.  Serve and enjoy mother nature!