Bisteca, Parmesan cheese and pumpkin

1. Grate the Parmesan cheese.
2. Slowly heat the Parmesan cheese with the cold water for a few minutes, stirring, without letting it boil. Turn off the heat and let the cheese settle at the bottom.
3. Slowly pour off the water and store it in the fridge (this will be used for the mousse).
4. You are now left with a Parmesan cheese paste.
5. Place this between two sheets of baking paper and roll it out thinly with a rolling pin.
6. Dry overnight in a dehydrator.
7. Fry in oil at 210 degrees until crispy.

1. Soak the gelatin sheets in cold water.
2. Heat the Parmesan cheese water and grate the 50 grams of Parmesan cheese into it.
3. Remove from the heat and dissolve the gelatin in it.
4. Whip the cream until it has the consistency of yogurt.
5. Whip the egg white until fluffy.
6. Fold the whipped cream into the Parmesan cheese mixture.
7. Finally, fold in the fluffy whipped egg whites.
8. Fill a piping bag and use it to fill the mold. In our case, the charcoal mold.
9. Freeze the mold.

1. Cut small florets from the cauliflower, drizzle with olive oil, and sear with a blowtorch.

1. Put the veal jus in a small pan and warm gently.
2. Add a little squid ink and set aside on the workbench.
3. Remove the Parmesan cheese mousse from the mold.
4. Brush the frozen mousse with the veal jus and let it thaw further in the fridge.
5. Grill the bisteca and cut to the desired size.
6. Grill the spring onion.
7. Warm the pumpkin puree and cauliflower puree.
8. Sauté the beech mushrooms in olive oil with a little garlic.
9. Place the thawed 'charcoal' of Parmesan cheese on the plate.
10. Next to it, place the pumpkin puree, cauliflower puree, beech mushrooms, and spring onion.
11. Add a few slices of bisteca and a spoonful of veal jus to the plate.