Potato, vanilla, asparagus, parsley and truffle granola, Compte

Here is a vegetarian amuse bouche from the other evening. On the bottom is a potato mousseline flavoured with Madagascar vanilla and Compte cheese. Next an asparagus puree. Then a granola made with walnuts, pistachio nuts, hazlenuts, pine nuts, linseed, pumpkin seed, sunflower seed, truffle, parsley, black sesame seed, malden sea salt and honey. The crisp garnish is a thin slice of Compte baked through the oven until caramelised.