Ingredients

• 5lamb brains
• 2rashers bacon, rind removed
• 1 cupmilk
• Rind of a wedge parmesan
• 1desiree potato, peeled, diced
• ½ cupfinely grated parmesan
• Extra virgin olive oil
• 1king brown mushroom, thinly sliced lengthways
• 1garlic clove, finely chopped
• 1/2 granny smith apples, cut into thin batons
• Oil, for deep frying
• 2 tbs plain flour
• 1egg, lightly whisked
• 1 cup dry breadcrumbs

Method

• Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully remove the membrane using a sharp knife. Rinse brains well.
• Roughly chop 1 rasher bacon and finely dice the other. Place brains in a saucepan of cold water with a good pinch salt and the roughly chopped bacon and bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold
• Pour milk into a saucepan, add parmesan rind and pinch salt and bring to simmer over medium heat. Cook the potato in a saucepan of salted water until tender. Drain. Strain the milk discarding the parmesan rind. Combine milk in blender with potato, blend until smooth.
• Preheat oven 180C fan forced. Line a baking tray with baking paper. Sprinkle grated parmesan over the baking paper in 10-15cm rounds. Bake 8-10 minutes or until light golden. Set aside to cool.
• Heat olive oil in a frying pan over medium-high heat. Add mushrooms, garlic and diced bacon and cook 5 minutes, turning mushrooms until light golden and tender. Drain on paper towel.
• Toss the apple batons with olive oil and a pinch salt. Half-fill a saucepan with oil and heat over medium heat until hot.
• Pat brains dry with paper towel then coat in flour, egg and breadcrumbs. Deep fry brains 30 seconds until golden. Drain on paper towel and season with salt.
• Combine milk and potato mixture in a cream gun (foam canister) and gas with two soda bulbs (see note below).
• To serve, arrange mushrooms on the serving plate. Top with brains and dressed apple. Top with milk froth, parmesan crisp and sprinkle with bacon crumble.