Mix the cream and milk in a small saucepan and bring to the boil. Remove from the heat and add the grated cheese, taking care to mix the ingredients thoroughly using an immersion blender. Check the seasoning and leave to cool.
Prepare a light pesto sauce by blending the basil with the oil, pine nuts, salt and pepper.
Blanch the broad beans and peas, then plunge them straight into iced water and remove the outer skin.
Dry the black olives in an oven set at 90°C for about 2/3 hours. Once they have completely dried out, allow them to cool before reducing them to powder form in a blender.
Pour a thin layer of the Grana Padano cream onto the bottom of the plate and then create a spiral pattern with the basil sauce. Sprinkle with the beans, peas and vegetable sprouts. Dust with the dried olive powder and garnish with pink pepper.