Wilt 2 lettuce leaves in a pan with a drizzle of oil for 1 minute. In a bowl, mix the egg and the yolk with the milk, a small piece of minced garlic, the chopped lettuce and 1/4 cup of vegetable broth. Blend everything to an even cream. Butter 4 small crème caramel molds and pour in the cream. Bake in a bain-marie at 210°F for 25 minutes. Then let them rest in the refrigerator for at least 2 hours. Turn them out to serve, quickly heating the molds with hot water. Blanch 3 1/2 ounces of Savoy cabbage in salted boiling water for 3-4 minutes; drain and chill in ice water, then chop and blend with 2/3 cup of broth, the boiled potato, salt, pepper and a little oil to obtain a thick sauce. Submerge the artichokes, cauliflower, endive, shallot, lacinato kale and a cabbage leaf in boiling salted water for 2 minutes; drain and chill in ice water; cut everything into small pieces and sauté in a pan with a thin layer of oil. Dress with a drizzle of oil and a sprig of chopped parsley. Serve the vegetables with the sformatino, and finish with the sauce, julienned truffles, salt, pepper and a drizzle of oil.