Hill landscapes, Italy

Hazelnut cream
200 g of Pariani de-oiled ground hazelnuts
210 g of Furgentini extra virgin olive oil
550 g of chlorine-free still water
8 g of fresh thyme
6 g of fresh three-lobed sage
150 g of Mielithun fir honeydew
2 g of whole sea salt
1 g of Utirincotta Maricha black pepper

Double goat's milk cream
200 g of fresh goat's milk
40 g of sugar
36 g of wheat starch
5 g of gelatine sheets
120 g of Robiola di Roccaverano
350 g of fresh pasteurised cream
60 g of Mielithun linden honey

Hazelnut cream
Pour the 550 g of chlorine-free still water into a pan, heat to 85 °C, switch off the heat and place the thyme and sage leaves in infusion. Cover and leave in infusion for 7 minutes. At the end, filter twice with the aid of a piece of very fine, very clean cotton muslin, dampened previously.
Pour the de-oiled ground hazelnuts into an aluminium sauté pan and place it on a very low heat. Heat the ground hazelnuts gently and evenly with the aid of a wooden spoon. When the ground hazelnuts are hot, drizzle in 180 g of extra virgin olive oil. Continue mixing, until the mixture almost fries. Then add 450 g of hot herb infusion and bind the cream over the heat until its starts to boil. Only then take off the heat and cool to 60 °C as quickly as possible.
Blend the cream, adding the extra virgin olive oil and the remaining herb infusion directly into the blender beaker. Blend until it acquires a smooth, velvety consistency. Now pour into a metal mixing bowl and, when it reaches a temperature of 38 °C, add the honeydew, folding it in with a rubber spatula. Place in a chiller, preventing the formation of thick skins which would create lumps. Keep the hazelnut cream in the fridge.

Double goat's milk cream
Place the milk, sugar and wheat starch on the heat, in a suitable pan.
Place the gelatine sheets to soak in cold water in another container. Once soaked add to the milk.
Cook the cream, mixing it all the time to prevent the formation of lumps. When it boils, take it out of the pan and cool in a chiller.
Place the cold cream in the planetary mixer bowl and, using the fine whisk, process on the second speed until soft and smooth. Add the Robiola di Roccaverano, previously filtered through a flour sieve, and the linden honey, mixing everything well, and remove from the bowl.
Whisk the cream to 90% in a similar, clean bowl and add the Robiola cream in small tufts. Whisk the two creams on the second speed and complete with a rubber spatula. Set to one side in the fridge.

Place 40 g of pepper cream in a deep, narrow bowl. Take an icing bag and decorate the cream with a crown of 50 g of Robiola cream. Decorate with chips of black Venere rice with sesame.