Purple, white and green cauliflower, grilled gouda, Australian truffle, Brillat-Savarin
by Michael Wignall

Ingredients

Fruit & Vegetables

  • purple cauliflower, 1 head of
  • 200g of chestnut mushrooms
  • 5g of truffle, fresh, sliced
  • orange cauliflower, 1 head of
  • romanesco, 1 head of
  • 1 cauliflower
  • lemon
  • 1 shallot
  • 1/2 garlic clove
  • truffle, fresh, sliced

Dairy

  • 25g of butter
  • 50g of Gouda, aged
  • 50g of Gouda
  • 20g of whipping cream

Beverages

  • 100ml of Madeira
  • 300ml of orange juice

Oils & Vinegars

  • 50ml of sherry vinegar
  • 200ml of Chardonnay vinegar
  • 20ml of pomace oil (1)
  • oil

Speciality Ingredients

  • 1 tbsp of squid ink
  • 2g of soya lecithin

Store Cupboard

  • 400ml of chicken stock
  • 100g of caster sugar
  • 1 pinch of salt
  • 300ml of chicken stock
  • salt
  • 100g of wild rice

Salad & Fresh Herbs

  • 1 sprig of thyme

Cheese

  • 1 slice of Brillat-Savarin