Step 1

For the Truffle Mayo

Step 2

Put truffle juice, egg yolk, fresh truffle, salt and blend on high speed

Step 3

Add veg and rapeseed oil till emulsified and check for seasoning

Step 4

Chill on ice in a squeezy bottle

Step 5

For the Savoury soil

Step 6

1.mix everything in a kitchen aid and bake at 160c for 20 mins

Step 7

For the 'Cep Brioche

Step 8

Put all the ingredients into bowl with dough hook on medium speed and once everything is incorporated and smooth chill for 2hrs

Step 9

Roll out brioche to a large rectangle and dust with cep powder and roll into a roulade and chill

Step 10

Cut across the roulade into 45g and brush with milk n egg yolk and allow to prove for 20 mins and cook at 210c for 8 mins and cool on the rack

Step 11

For the mousse and custard

Step 12

Put your egg yolks in the kitchen aid and whisk till white and fluffy

Step 13

Bring milk and cream to the boil

Step 14

Add over yolks and cook out to 84c, add gelatine, pass and chill

Step 15

Add mushroom purée and charge with 3 gas cartridges.