Forage and Feast Parmesan and Rose Petal Stars by Jan Hendrik van der Westhuizen

1. In a medium mixing bowl, whisk the egg yolks until well combined and set aside.

2. In a small saucepot, on medium heat, bring the cream and thyme to a gentle boil. As soon as the cream begins to boil, remove it from the heat.

3. To combine the eggs with the warm cream, start by tempering them; slowly whisk the warm cream mixture into the egg yolks. After this, return the entire mixture to the pot, and continue to cook over low heat. Stir diligently with a spatula or wooden spoon.

4. When the mixture starts to thicken, add the parmesan cheese in batches. Keep whisking until the cheese is completely melted into the creamy concoction.

5. Allow to cool in the fridge for 30 minutes, then pipe the Catalan in the vessels of the rosette, and garnish with petals from the dried rose.

6. To make the rosette, start on the batter the night before. It works best if it rests for at least 6 hours before using. In a medium bowl, sift the flour, sugar and salt together. In a separate bowl whisk the eggs and water together using a balloon whisk. Slowly add the liquid mixture to the flour, while whisking ensuring no lumps form. Cover the bowl and refrigerate overnight.

7. In a medium saucepan, heat the cooking oil to 170°C, ensuring there is enough oil for deep frying.

8. Slightly heat the cast iron rosette stamp in the oil. Wipe the excess oil on a sheet of paper towel before dipping into the oil.

9. Dip two-thirds of the stamp into the batter and directly into the fryer. The batter will release on its own once cooked. Fry until golden brown in colour, then remove from the oil and place on a paper towel to remove excess oil.