Prepare the Genovese pesto as usual. If you like, you can follow my recipe at this link: https://bit.ly/2pZiwiD or use a good-quality store-bought pesto, preferably fresh and without preservatives. Cover the pesto with plastic wrap and refrigerate for about 10 minutes.

Meanwhile, soak the gelatin sheets in a little water until soft. Squeeze out the excess water and place them on a plate.

Heat the heavy cream almost to a boil. When ready, add the gelatin sheets and whisk quickly by hand to dissolve them.

Meanwhile, wash and dry the green beans and peel the sweet potato.

Remove excess oil, then toast the pine nuts until golden brown. Turn off the heat and let them cool on paper towels.

Now, to plate: Use two spoons to form a quenelle of pesto panna cotta. If that's difficult, use an ice cream scoop to make a ball.

Cut the green beans into 1-inch (2–3 cm) pieces on the diagonal.

On the plate, create a "mille-feuille" by alternating layers of sweet potato and green bean pieces for color contrast.

Place the panna cotta on top of the mille-feuille. Add a few flakes of smoked Maldon salt.

Top with a piece of Parmesan crisp.

Finish the plate with more colorful vegetables, toasted pine nuts, Maldon salt, and a drop of extra virgin olive oil.