Goat's cheese custard and asparagus

Toast the hazelnuts in a pan until they are fragrant and light brown. Blend to crumbs and set aside

To make the sage foam, boil the milk, cream and butter in a saucepan. Add the sage, remove from the heat and leave to infuse for 1 hour

Using a hand-held blender, blend the sage into the liquid until aerated. Pass through a fine sieve and keep ready to serve

To make the custard, boil a few cups of water. Separate and peel the garlic cloves and blanch in boiling water for 1 minute, 3 times, refreshing with cold water after each blanching

Bring the cream to the boil and add the goat's cheese and garlic. Remove from the heat, pour everything into a blender and pulse

Separate 6 of the eggs. As the blender is going, add 6 egg yolks and the 2 whole eggs. Blend for 5 minutes and pass through a fine sieve

In 2-inch ramekins placed in a bamboo steamer, steam the custards at 86°C for 12-14 minutes until the custard is set (when you shake it, there should be a slight wobble in the centre). Once cooked, place in the fridge to rest

Place the water, butter and a pinch of salt together in a pan, bring to the boil and add the white asparagus. Three minutes later, add the green asparagus and morels, and simmer gently until tender. Drain, and then keep at room temperature until needed

To serve, turn the cold custards out from the ramekins, arranging each on a plate with a scattering of hazelnuts. Place some asparagus over them with a handful of mixed leaves

Re-whisk the foam just before serving, and then place a spoonful on top. Slice the morels and use as a garnish