PARMIGIANO REGGIANO SOUFFLÉ

1. Separate the eggs into yolks and whites.
2. Beat the softened butter until light and fluffy.
3. Gradually add the egg yolks, mixing thoroughly after each addition.
4. Stir in the sour cream until evenly incorporated.
5. Combine the flour and freshly grated Parmigiano Reggiano, then stir them into the mixture.
6. Season with a little salt and Piment d’Espelette.
7. In a separate bowl, whip the egg whites with a pinch of salt and a pinch of sugar until creamy but not too stiff.
8. Gently fold the whipped egg whites into the Parmigiano Reggiano mixture, adding them little by little to retain as much air as possible.
9. Grease the soufflé ramekins with butter and lightly dust them with flour.
10. Fill each ramekin approximately halfway with the soufflé mixture.
11. Place the ramekins in a large, deep baking dish.
12. Pour hot water into the dish until the ramekins are approximately two-thirds submerged.
13. Bake using conventional top and bottom heat for 15–20 minutes, until the soufflés are golden brown.
14. Carefully remove the baked soufflés from their ramekins.

PARMIGIANO REGGIANO ICE CREAM

1. Combine the cream and brown sugar in a saucepan.
2. Bring to the boil, stirring to dissolve the sugar.
3. Remove the saucepan from the heat.
4. Gradually add the grated Parmigiano Reggiano, stirring continuously until completely melted and incorporated.
5. Allow the mixture to cool completely.
6. Transfer to an ice cream machine.
7. Churn until completely frozen.
8. Keep frozen until ready to serve.

TARRAGON OIL

1. Pick the tarragon leaves from the stems.
2. Wash the leaves and dry them thoroughly with a cloth.
3. Place the tarragon, spinach and neutral oil in a Thermomix.
4. Blend at 80°C for 3 minutes.
5. Immediately transfer the mixture to a bowl and place the bowl over ice to cool the oil quickly.
6. For the best result, refrigerate for 24 hours.
7. Line a fine sieve with a cloth or coffee filter and place it over a clean container.
8. Pour in the oil mixture and allow it to strain very slowly.
9. Do not press the herbs while straining, as this helps keep the finished oil clear.
10. Reserve the strained oil until plating.

MARINATED FIGS

1. Wash and prepare the ripe figs.
2. Cut part of the figs into very thin, carpaccio-style slices.
3. Cut the remaining figs into fine wedges.
4. Combine the figs with the aged balsamic vinegar and grapefruit vinegar.
5. Season lightly with Maldon salt and freshly ground pepper.
6. Allow the figs to marinate before plating.

TAGGIASCA OLIVES

1. Drain the Taggiasca olives if necessary.
2. Finely chop the olives.
3. Reserve until plating.