Mushrooms, soya beans, radish and chestnut puree

(For 4 portions)

• 1½ punnet of Kyona Mustard Cress 
• 200gr cooked soya beans 
• 4 medium chestnut mushroom  
• 8 pieces purple round radish
• 120gr chestnut puree 
• 40gr whole hazelnuts 
• juice of ½ lemon

• Using a round pastry ring, place it in the centre of the plate and fill with cooked soya beans in order to cover a circle, keep the ring in place.
• Slice finely the chestnut mushroom and place on top on the soya beans.
• Brush the mushroom layer with the lemon juice.
• Slice the purple round radishes and create a “rosace “in the middle of the centre and on top of the mushroom.
• Remove gently the pastry ring and pipe some dots of smooth chestnut puree around and on top of the mushroom.
• Add the hazelnuts and the Kyona Mustard Cress.
• Serve.

Recipe: Franck Pontais