Ingredients
Cauliflower
2baby cauliflower
200ml extra virgin olive oil
5g sea salt
4small vacuum bags
Cheese sauce
300ml full cream milk
50g black truffle (microplane)
15g thyme tips
20g extra virgin olive oil
150g grated Parmesan
5g salt
3g ground white pepper
3.5g perfected xanthan gum
Cep chips
4bouchon size cep mushrooms
Salt to season
Sautee mushrooms
4 cep mushrooms
16 shimeji mushrooms
50g French butter
Fresh thyme tips
Salt and pepper to taste
Cauliflower chips
1cauliflower
Salt
Clarified butter for frying
Method
Cauliflower
Cut the baby Cauliflower’s in half, divide them between the vacuum bags and season with salt, place 50g of olive oil in each bag and vacuum on the tightest setting.Cook the cauliflowers at 85Cin a water bath for 30 minutes.Remove and blast chill, reheat when required for serving.
Cheese sauce
Place all the ingredients into a lab grade glass beaker.Put the beaker in to the poly science sonic prep and insert the sound wand.Set the sound out put to maximum and duty cycle to full for 3½ minutes.Once homogenized remove and keep warm ready to serve.
Cep chips
Blast freeze the cep mushrooms until solid.Thinly slice the mushrooms using a meat slicer and lay them on non stick dehydrator trays, dehydrate at 45C for 24 hours until crispy.Keep stored in the dehydrator until required
Sautee mushrooms
Sautee the mushrooms until golden, season to taste.
Cauliflower chips
Thinly slice the cauliflower using a mandolin, lay the slices on a dehydrator tray and dry over night.Fry till golden in clarified butter
Garnish
Garnish with wild pea tendrils.