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.