PARMIGIANO REGGIANO STONE

1. Cut the Parmigiano Reggiano into small pieces.
2. Place the Parmigiano Reggiano, crème fraîche, mustard, iota, gellan, agar, Herbs de Provence and milk in a Thermomix.
3. Cook for 15 minutes at 100°C on speed 3.
4. Remove the mixture and allow it to cool completely.
5. Once cool, return it to the Thermomix and blend until completely smooth.
6. Pass the mixture through a micro sieve.
7. Fill the stone moulds with the mixture.
8. Freeze until completely firm before coating.

COATING FOR THE PARMIGIANO REGGIANO STONE

1. Melt the cocoa butter and white chocolate together and emulsify until smooth.
2. Remove a small amount of the mixture and colour it with the white fat-soluble food colouring.
3. Colour the remaining mixture with black fat-soluble food colouring until it has a grey, stone-like appearance.
4. Sprinkle some of the white mixture over the grey mixture to create a marbled effect.
5. Remove the frozen Parmigiano Reggiano stones from their moulds and place each one on a toothpick.
6. Dip each frozen stone into the coating so that it is completely covered with the marbled mixture.
7. Allow the coating to set before plating.

TARRAGON ICE CREAM STONE

1. Combine the water, glucose syrup, sugar and Neutrose in a saucepan.
2. Bring to the boil, mixing well until combined.
3. Remove from the heat and allow the mixture to cool.
4. Roughly chop the tarragon.
5. Blend the tarragon with the lemon juice and the cooled syrup mixture.
6. Transfer to a Pacojet beaker and freeze completely.
7. Process the frozen mixture in a Pacojet.
8. Transfer the tarragon ice cream into the stone moulds.
9. Freeze again until completely firm before coating.

COATING FOR THE TARRAGON STONE

1. Melt the cocoa butter and white chocolate together and emulsify.
2. Remove a small amount and colour it white.
3. Colour the remaining mixture black to create a grey stone colour.
4. Sprinkle some of the white mixture over the grey mixture to create a marbled appearance.
5. Place each frozen tarragon stone on a toothpick.
6. Dip into the coating until completely covered.
7. Allow the coating to set before plating.

HERBAL HONEY

1. Combine the Herbs de Provence and honey.
2. Place the mixture in a vacuum bag and vacuum seal.
3. Cook sous vide at 60°C for 2 hours.
4. Remove from the bag.
5. Pass the infused honey through a micro sieve.
6. Reserve until plating.

ROSEMARY YOGURT

1. Place the rosemary, Greek yogurt, honey, gellan and agar in a Thermomix.
2. Blend the ingredients together.
3. Cook for 15 minutes at 100°C on speed 3.
4. Allow the mixture to cool completely.
5. Once cold, blend again until completely smooth.
6. Pass through a micro sieve.
7. Transfer to a squeeze bottle and reserve for plating.

LAVENDER GEL

1. Place the dried lavender, water, sugar, agar and gellan in a Thermomix.
2. Cook for 15 minutes at 100°C on speed 3.
3. Allow the mixture to cool completely.
4. Once cold, add the simple syrup and lemon juice.
5. Blend until a completely smooth gel is obtained.
6. Pass through a micro sieve.
7. Transfer to a squeeze bottle and reserve for plating.

HERBAL OIL GEL

1. Roughly chop the rosemary, thyme, oregano and sage.
2. Place the herbs and rapeseed oil in a Thermomix.
3. Blend for 10 seconds at full power.
4. Continue processing for 15 minutes at 75°C on speed 3.
5. Pass the mixture through a micro sieve.
6. Leave the strained mixture to separate so that the oil can be separated from the water component.
7. Take the separated herb oil and weigh it.
8. Combine the required amount of Glice Mul with the oil in the Thermomix.
9. Heat to 80°C until the Glice Mul has completely dissolved.
10. Transfer to a container and allow to cool.
11. Once set and ready to use, transfer to a suitable piping container for plating.

CRUMBLED OLIVES

1. Place the black olives and simple syrup in a saucepan.
2. Bring to the boil and cook the olives in the syrup for 10 minutes.
3. Strain the olives thoroughly.
4. Spread them out and bake at 160°C for 45 minutes.
5. Once dried, blend the olives into a fine crumble.
6. Reserve in a dry container until plating.