| Method; |
| Put the mushrooms in a saucepan, season well, add half the cream and bring to the boil; the mushrooms will be cooked in 2 minutes. Soak the gelatine in cold water until soft, squeeze dryand add to the mushrooms; blend in a liquidiser until smooth. Leave to cool. |
| When nearly set fold in the remaining cream, lightly whipped, check the seasoning and add a little lemon juice if needed. Cover and refrigerate for at least six hours. |
| Using two tablespoons dipped in hot water, shape into quenelles (dumplings) and serve with toasted brioche. |
