Creamy ball of St.George’s mushrooms

Beat the cream, add a little salt and the chopped mushrooms (150 g / 5 1/2 oz). Use a spoon to form the mixture into balls and coat with freshly-sliced mushrooms (50 g / 2 oz).

Plate a mushroom-coated ball and decorate with a few sprigs of clover and fresh almonds. Dress with a little olive oil and grey or white pepper.

Chef's Remark:

"An extremely simple but surprising dish that makes an excellent amuse-bouche, especially in springtime, when nature offers us this outstanding, short-lived mushroom." Preparation by: Oriol Rovira