Serves 8
Ingredients
Truffle cheese sauce
400ml pura milk
41⁄2 tbsp. shaved parmesan
1 tbsp. shaved gruyere
1 tbsp. thyme leaves
18g truffle, shaved
salt
pepper
2.5g xantham gum
Baby cauliflower
1 cauliflower head
salt
White peppercorn, cracked
100g french butter
Cep chips
1 sabarot cep, frozen
salt
Cauliflower chips
1 cauliflower head
Mushrooms
5ml olive oil
1⁄2 sabarot cep, frozen
4 shimeiji mushrooms
salt
White pepper, cracked
1 tsp. french butter
1pinchthyme
Method
Truffle cheese sauce
Place all of the ingredients, except the xantham gum, into a 500ml beaker. Using a sonic prep at setting 10, infuse the mixture for approximately 6 minutes. Stir in the xantham gum and leave the mixture to thicken.
Baby cauliflower
Cut the cauliflower into florets. season with salt and pepper and place in a vacuum seal bag with the butter. Cook in a sous Vide bath at 85C for 20 minutes. Remove from the bath and plunge into iced water to stop the cooking process.
Cep chips
Slice the cep into 1.5cm slices then season with salt and place in a dehydrator set to 50C until crispy.
Cauliflower chips
Slice the cauliflower into 2mm slices using a mandolin. Leave to dry in a dehydrator set to 65C for 4 hours.
Mushrooms
Drizzle the oil in a hot pan and add the cep, searing it on all sides until nicely coloured. Add the shimeiji mushrooms and season with salt and pepper. Turn the heat down and add in the butter and thyme. Place the mushrooms on a tray lined with paper and set aside until required.
Toserve
Plate the dish according to the image.