CURDLED PARMESAN INFUSION, TRUFFLE TEARS, BREAD NOODLES TOASTED ON BUTTER AND SHISO

INGREDIENTS (served four persons)

For the parmesan infusion: 
2,5 dl. of raw sheep milk
60 gr. of grated parmesan cheese
rennet
For the truffle juice:
1 dl. of black périgord truffle juice (French black truffle)
25 ml. of clear chicken soup
1/2 a leaf of gelatine
For the bread noodles:
4 slices of large round bread (1/2 cm thick)
brown butter
Other ingredients needed:  
Green shiso (perilla) leaves

PREPARATION

For the parmesan infusion: 
Heat the milk and cheese on a small sauce pan at low temperature until it reaches between 65º to 70º C., controlling the temperature with a precision thermometer. Pour the mixture into a thermal robot: mix vigorously and heat to 80º C. When even, strain and set aside.
Pour 6 drops of natural rennet into the bottom of four steep sided plates, pour the cheese and milk mixture at 65º C. over this through a strainer. Leave to stand for 15 min. to allow the mixture to curdle and cool. Set aside.
For the truffle juice:
Gently heat the clear soup and truffle juice together. Dissolve the mixture in the strained gelatine pre-soaked in cold water. Allow the ingredients to mix thoroughly then seal effectively and leave in a cold store to harden.
For the bread noodles: 
Remove the bread crust with a sharpened knife. Cut the crumbs into long canes of about 8-9 cm., taking care not to break them. Brown until well toasted on a frying pan with hazelnut butter. Finally drain over absorbing paper.

TO SERVE

Pour a thin layer of the gelatinized truffle juice over the curdled cheese. Adorn with some shiso (perilla) leaves and the toasted bread canes.