Start by mixing water and sugar in a heated pan until you see very light caramel starting to form. Pour this out on both types of vinegar and reduce it by 50%. Then sauté the vegetables and garlic with olive oil until colourless. Add vegetables, mineral water, mustard seeds, laurel leaves, orange zest, and peppercorns to the vinegar reduction and reduce to 1/3.   Place all herbs on top and let it simmer for 15 minutes without heat. Then pass the brew through a cloth and heat it again. Add the saffron threads, and season with salt. Finally, thicken the brew with a little xanthan gum until it is perfectly smooth.

Cut the unpeeled apples on a coarse slicer and season the parts with salt and olive oil. Next, cut the nasturtiums into fine strips and mix them with the apples.

Bring the water and Parmigiano to a boil and allow to cool down to 55°C. Pour the liquid into a sieve and allow it to drain. Retain the residue in the sieve. Cover it and let the liquid cool for 6 hours. Remove the fat on the surface and save the remaining liquid.    Next, heat 185 grams of Parmesan tallow with 50 ml of water in the Thermomix at low speed to 80°C. When the temperature is reached, pour the water off in the beaker. Emulsify 10 grams of Parmesan fat into the warm dough and then add 2 grams of glice.    Finally, roll out the Parmesan mixture thinly between two sides of baking paper and dry it. Bake in hot fat at 140°C and store in a dry place.

Chop the clover and mix it together with the oil in a ratio of 1: 1 in the Thermomix at 60 ° C. Do not exceed the total amount of 500g. Quench in a bowl placed on ice and vacuum seal for 24 hours. Warm to room temperature and pass through a hair sieve.

Stir the milk and xanthan gum until smooth. Then slowly pour in the herbal oil in to achieve a mayonnaise-like consistency. Season the cream to taste and store it until you serve the complete dish.