1.

1 day before serving, coarsely chop shitake (can add wild mushrooms for a lighter
flavour): make a THICK mushroom stock.
2. Reduce, reduce, season.
3. Leave shrooms in the stock; leave out (for best flavour) or refrigerate, if squeamish.
4. Also add 3 parts full fat, creamed milk, 2 parts Ossau-Iraty and Parmesan, 1 part double
cream. Leave rinds in!
5. Steep on a low heat for several hours.
6. Leave to sit on the stove overnight.
7. To serve​: with 35 mins to go, pour the steeped cheese sauce into a whopping siphon.
Charge twice with nitrous oxide. Shake healthily, until you are satisfied the liquid has
moved all the way up the siphon.
8. Refrigerate for 30 mins.
9. Reheat shitake broth (aim for 80 degrees core temperature, watch for steam, add a dash
of water to ensure it doesn't reduce too far).
10. Transfer broth to gravy boat.
11. Discharge foam into whiskey glasses to serve and present.
12. Immediately pour broth over foam.