For the Truffle Mayo
1. Put truffle juice, egg yolk, fresh truffle, salt and blend on high speed
2. Add veg and rapeseed oil till emulsified and check for seasoning
3. Chill on ice in a squeezy bottle
For the Savoury soil
1.mix everything in a kitchen aid and bake at 160c for 20 mins
For the 'Cep Brioche
1. Put all the ingredients into bowl with dough hook on medium speed and once everything is incorporated and smooth chill for 2hrs
2. Roll out brioche to a large rectangle and dust with cep powder and roll into a roulade and chill
3. 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
For the mousse and custard
1. Put your egg yolks in the kitchen aid and whisk till white and fluffy
2. Bring milk and cream to the boil
3. Add over yolks and cook out to 84c, add gelatine, pass and chill
4. Add mushroom purée and charge with 3 gas cartridges.