Tempura Cardoncelli mushrooms topped with Asiago DOP cream, black garlic and chili sauce.

Tempura:

1. Pour the beer into a bowl.
2. Gradually add the flour, whisking continuously until it forms a thick batter.
3. Add the milk, whisking until the batter coats the back of a spoon.

Black Garlic Emulsion:

1. Crack the egg into a beaker and add the salt, black garlic, and lemon juice.
2. Use an immersion blender to blend the mixture, slowly adding the oil in a thin stream until it emulsifies and reaches the desired consistency.
3. Transfer to a piping bag.

Asiago DOP Cream:

1. Pour the milk and cream into a saucepan and bring to a boil.
2. Meanwhile, cut the aged Asiago DOP into small cubes.
3. Once the mixture reaches a boil, remove from heat, add the Asiago, stir, and let it rest for 10 minutes.
4. Blend the mixture and strain through a fine sieve.
5. Let it cool and whisk to incorporate air.
6. Transfer to a piping bag.

Frying:

1. Cut the mushrooms into large pieces as desired and skewer them.
2. Heat the sunflower oil in a small pot to approximately 160°C
3. Dip the mushrooms into the tempura batter and carefully place them into the hot oil.
4. Fry until golden brown (about 4 minutes).
5. Drain the mushrooms on paper towels.

Plating:

1. Sprinkle the mushrooms with Asiago cream.
2. Add the black garlic emulsion to taste.
3. Dust with chili powder as desired and arrange on a plate.