Weal heart in blood with crisp pig's ear and pureé of artichoke and mashed lung served with truffle sugar jelly beans

For the weal heart in blood
Put blood, flour, Madeira and salt in a blender mix. Heat up the butter to 65°C and pour down in the blender. Pour one cm bloodmix in a terrine, bake for 3 min on 95°C kombi oven. Lift out terrine and put in the weal heart in the mould. Add the remaining blood and bake in 95°C oven until the black pudding is 65°C. Cool in fridge and cut in pieces. Fry in frying pan.

For the crisp pig's ear
Boil the ear in water, salt and vinegar for 2 hours. Lifted up and cool. Slice in thin slices. Sprinkle out on a silicon mat and sprinkle over some sea salt. Bake on 180°C to golden brown and crispy.

For the pureé of artichoke and mashed lung
Frees pig lung in a pacojet yare. When frozen turn up. Put semolina porridge, mixed artichoke, Madeira wine and turned lung in a pot heat and assemble down the butter in the batter. Heat to approximately 60-70° C and mix with small hand mixer. Taste with salt.

For the sugar jellybean
Boil sugar, glucose and water to 112°C. Add the cornstarch and bait in it the sugar. Add some drops of truffle oil. Fill a container with cornstarch. Pre-make holes in the starch wide a mould. Pour sugar bather in the holes and finish wide powdered starch over the sugar bather. Dry over the night 60°C dry heat in oven. Lifted up and paint away cornstartch. Choop the truffle fine. Put in a bucket with coconut oil and the sugar jellybeans. Polish on low speed in a kitchen aid.