Molecular Hay and Milk Yogurt with Pancakes, Fruit and Truffles

Press the hay into a saucepan and add the milk. Bring the milk to the boil twice and then let it steep in the hay for half an hour.

Pour about 1 l of the milk through a sieve and a tea towel and into a bowl. Let the milk cool in the bowl to exactly 43 degrees. Place 10 tablespoons of the yogurt in the center of the bowl. Cover the bowl and store at 40 degrees for about 12 hours so that the bacterial cultures can multiply.

The next day, stir the yogurt vigorously. Approximately 4 to 5 hours before preparing the dessert, mix exactly 10 g of alginate in exactly 2 l of water with a hand blender and let stand covered at room temperature until use.

Then use a tablespoon to remove small balls or dumplings from the yogurt and soak them in the alginate water. After exactly 8 minutes, carefully remove the balls from the water bath, rinse a little under running water and serve on a plate. When placing them in the water bath, make sure that the balls do not stick together, otherwise no skin can form around the relatively thin hay-milk-yoghurt. When the skin is pierced, the hay-milk-yogurt then runs out on the plate.

Mix the flour, milk, egg, salt and sugar with a mixer until a thin dough is formed. Pour in some milk if necessary.

Let some clarified butter melt in the pan and use a ladle to spread the batter over the pan. The best thing to do is to take the pan off the plate briefly so that the dough can be spread thinly. Fry both sides hot for about 30 seconds. Then put the pancake warm on a plate in the oven. When all the pancakes are ready, spread them with grandma's jam and roll them up.

Quarter the strawberries and place in a bowl with the whole raspberries and blueberries. Add a pinch of sugar, a teaspoon of truffle honey and the apple juice. Stir everything and let it soak in for 5 minutes. Some liquid is removed from the fruit, which gives off a fruity-sweet sauce.

Then arrange the pancakes, the hay, milk and yoghurt dumplings and the sugared garden fruits on a plate. Finally, use a teaspoon to spread some truffle honey over the plate in stripes and slice a few raw truffle slices over the top.