Tomato Jelly

Place all the ingredients into a sauce pot, cooking over a moderate heat. Stir occasionally. Cook this until everything is very soft. Pulse with a hand blender so that the mixture resembles jam. Cool and reserve for use

Parmesan Tuiles

Place the shredded parmesan in the shapes of triangles onto a silpat. Garnish with the minced truffles and bake in a convection oven at 350°F for 3 to 7 minutes. Keep a close eye on them, pull and cool completely.

Spoon Bread

Cut  spaghetti squash in half. Season with salt and white pepper and brush with clarified butter. Bake on a sheet tray, flesh side down, at 325°F convection oven for 20 to 35 minutes or until fork tender. Once cooked, “pull” and scrape out the flesh with a fork and set aside.
Lightly beat your egg yolks, set aside. Scald the milk and stir in the cornmeal. Cook this mixture for 3 minutes stirring constantly. Add the butter, truffle oil, salt and beaten egg yolks. Fold the spaghetti squash into the cornmeal mixture. Next whip the whites till light and fluffy and fold this into the cornmeal base. Add minced chives and truffles.

Place a ring mold atop a small cast iron pan and spoon mixture into it. bake in a 350°F convection oven for 12 to 15 minutes. It should look like a firm soufflé when done. Once cooked, run a knife around the ring mold and pull it off the spoon bread. Serve immediately garnished with the tomato jam spooned on top then micro mustard greens and finally the parmesan tuile.