PARMIGIANO REGGIANO PANNA COTTA

1. Combine the cream, milk, grated Parmigiano Reggiano and vegetarian gelatine.
2. Blend thoroughly until the ingredients are well combined.
3. Transfer the mixture to a saucepan and season with salt and freshly ground pepper.
4. Bring to the boil over medium heat, stirring continuously.
5. As soon as the mixture reaches the boil, remove it from the heat.
6. Pour immediately into suitable silicone moulds or spread evenly onto a tray.
7. Allow the panna cotta to set before portioning and plating.

PORCINI FOAM

1. Place the porcini stock, egg whites, ProEspuma Hot, albumin and salt in a Thermomix.
2. Blend until completely smooth.
3. Heat in the Thermomix at 80°C for 8 minutes.
4. At the end of the cooking time, blend again for 30 seconds.
5. Transfer the mixture to an iSi siphon.
6. Charge with 3 cream chargers.
7. Keep warm at 65°C until ready to plate.

PORCINI BROTH

1. Clean the porcini and prepare the shallots.
2. Heat a small amount of oil in a saucepan.
3. Sweat the shallots gently without allowing them to colour.
4. Add the porcini and continue to sauté.
5. Deglaze with the Noilly Prat.
6. Add the white wine, sherry and vegetable stock.
7. Season with salt, pepper, bay leaf and juniper.
8. Simmer gently for approximately 1 hour.
9. Taste and adjust the seasoning if necessary.
10. Remove from the heat and leave to infuse for a further 1 hour.
11. Once the broth has developed sufficient flavour, pass it through a micro sieve.
12. Keep the strained broth warm until plating.

CONFIT PORCINI

1. Clean the fresh porcini and cut them into a fine brunoise.
2. Place the porcini in a vacuum bag with the olive oil, rosemary, thyme, salt and freshly ground pepper.
3. Vacuum seal the bag.
4. Cook in a steam oven at 90°C for 10 minutes.
5. Remove the bag and cool immediately in ice water.
6. When ready to serve, heat a frying pan.
7. Remove the porcini from the bag and sauté them in the hot pan.
8. Finish with the chopped herbs and reserve for plating.

WILD HERB DUST & FRESH WILD HERBS

1. Gather a generous quantity of ribwort plantain, ground elder and yarrow.
2. Sort through the herbs and select the smallest, most delicate leaves for the fresh garnish.
3. Keep these leaves cool and moist until plating.
4. Reserve the larger leaves for the herb dust.
5. Dry the larger leaves completely.
6. Once dry, blend them into a fine powder.
7. Store the wild herb dust in an airtight container until required.

CARAMELISED CASHEWS

1. Place the cane sugar in a saucepan and melt it to form a caramel.
2. Add the cashews and coat them evenly in the melted sugar.
3. Once completely coated, season the caramelised cashews with salt.
4. Transfer immediately to a silicone mat.
5. Allow to cool completely.
6. Once cold and firm, finely chop the caramelised cashews.
7. Store in an airtight container until plating.

BERRIES & FLOWERS

Benjamin suggests pickled redcurrants as an example for the garnish and notes that fresh blackberries can also be used. Flowers complete the presentation.