parmesan cream

Place the bacon lardons into a small pan.
Place the pan onto the induction stove top on a medium heat setting and gently sweat the bacon until light golden brown.
Turn the heat to the minimum, add the double cream and parmesan and whisk until it reaches 65°c.
Once the cream reaches 65°c, remove the pan from the heat and pour the cream infusion into a clean container.
Place the parmesan cream into the blast chiller to fully chill.
Once the parmesan cream has fully cooled, remove from the blast chiller.
Remove the bacon, keeping as much of the parmesan cream as possible.
Place the parmesan cream into a vac pac.
Seal the bag removing as much air as possible.

blanched eggs

Place the eggs into a steamer tray.
Place the tray with the eggs into the rational oven set to 90°c steam and cook for 4 minutes.
After 4 minutes, carefully remove the eggs from the oven and plunge into an ice bath to full chill.
Once the eggs are fully cooled, remove from the ice bath.
Place the eggs into a clean container and store in the fridge until required.

mushroom juice

Remove the bottom of the stalk from the mushroom.
Place the mushrooms into clean water and mix to fully wash.
Remove the mushrooms from the water into a clean colander.
Place the mushrooms into the salad spinner and spin to remove as much excess water as possible.
Place enough mushrooms to just cover the blade of the food processor.
Attach the lid and blitz until you get a rough chop, do not over blitz to a puree.
Place the blitzed mushroom into a clean deep gastro.
Continue this process until all the mushroom has been blitzed.
Add the salt to the blitzed mushroom and mix well to evenly distribute.
Cut four pieces of muslin cloth big enough to cover a perforated gastro tray and rinse under cold water. Squeeze out any excess water.
Place two layers of muslin over two perforated gastro trays set over a normal gastro tray.
Add 2500g of the salted blitzed mushroom mix into each gastro tray.
Fold the excess muslin cloth over to cover the mushroom mix.
Place another gastro tray on top of both trays with the mushroom.
Place the hanging trays of mushroom juice into the fridge and place 2 boxes of butter onto each one and allow to hang for 24 hours overnight.
After 24hours, remove the trays from the fridge.
Remove the butter weights (and return to the fridge) and remove the top gastro tray.
Pick up the muslin cloth and squeeze out and excess mushroom juice. Be careful not to split the muslin cloth and let the blitz mushroom out.
Once all the excess mushroom juice has been squeezed out and place into a clean container.
The mushroom juice is now ready to make into stock.

mushroom stock

Place the mushroom juice into a large pan.
Crush the dried shiitake mushrooms and add to the mushroom juice.
Place the pan onto the induction stock top set to a medium to high heat.
Reduce the mushroom juice to 2500g (strained weight).
Once the mushroom juice reaches 2500g, pass the stock through a double layer of muslin cloth into a clean container.
Place the mushroom stock into the blast chiller to fully chill.
Once the mushroom stock has fully cooled, remove from the blast chiller.
Weigh the mushroom stock into 200g bags.
Seal the bags of mushroom stock removing as much air as possible.
Place the mushroom stock into the fridge until required.