250 gr wheat flour
7 gr fresh yeast
95 gr spinach juice

115 gr nettle juice
40 gr polenta
250 gr milk
50 gr single cream
A bunch of nettles

Dough for the cushion:
Quickly knead the flour, yeast, 5 gr salt, 65 gr spinach juice and 65 gr nettle juice. Do not knead too long to prevent the dough from becoming too stiff. Refrigerate for 1 day.
The next day, roll out the dough thinly, using as little flour as possible. Leave to rest for 15 minutes, then turn over and leave to rest for another 5 minutes. Cut into 6 cm squares.
Heat a baking sheet in a convection oven at 220ºC. Arrange the squares on the heated sheet and leave to rise for 2 minutes.
Cook the polenta with the milk for 6 to 7 minutes in a microwave oven. Leave to cool, then mix with the cream and remaining herb juices in a saucepan. Pour into a siphon and attach two gas cartridges. Fill the cushions with polenta.

Serve the cushions on a bunch of nettles on a dish and place at the centre of the table.