For the mousse, make a leek and potato soup, add gelatine and whipped cream and put aside. Prepare crispy Cecina, courgette sticks, carrot and paprika oil. For the tomato glaze, sauté garlic and tomato concassé (coarsely chopped tomatoes), add sliced truffles, black pepper and salt, sauté with brandy and flambé together with Cointreau syrup. Reduce and put aside.

Make Cecina and venison aspic, cook boned suckling lamb’s hooves and fill the cones of Cecina, previously made using fine slices. To dress the plate, place the mousse and the tomato glaze in a metal ring, arranging the sticks in the middle of the ring, and remove the ring.

Arrange the cones and decorate the plate with floral designs.