pork cheeks with parsnip cream

Place the pork cheeks with cloves, crushed juniper berries, thyme sprigs and rosemary, completely submerged in goose fat and cook in the slow cooker at 85°C or in an oven at 90°C for 4 hours. Parsnip cream: cut the parsnips into cubes, steam them, let them drain and put them in a cooking pot. Sauté chopped shallots with crushed garlic in a little salted butter in a pan. Add this preparation to the parsnip and let it simmer together. Then add Greek yogurt with a little cream and mash until smooth. Spoon the parsnip cream into individual jars and cover with breadcrumbs and ground Gruyère cheese. Place under the hot grill for a few minutes until the cheese colors. Mushroom crumbs: Dry a few chestnut mushrooms in the dryer or in the oven at a low temperature and crumble them. Cut the rest of the chestnut mushrooms in four and fry them in olive oil mixed with truffle oil. Make a glaze with a few tablespoons of dry chicken stock, white balsamic vinegar, sweet soy sauce and red Porto. Reduce to a syrupy glaze. Dry the cooked cheeks and roll them in the glaze until they shine.

Pepper mustard: cut a sweet pointed pepper and a pickle into a fine brunoise. Cook them in a few spoons of white balsamic vinegar. Allow to cool, strain, mix briefly and add a few spoons of mustard. Mix well. On the dinner plate: centrally a few cheeks. Dress the other components according to your own inspiration: gratinated parsnip cream, mushrooms, mushroom crumbs and pepper mustard.