Defrost the raspberries.

Cut the M. Eryngii in half widthwise and use a mold to cut out 4 rounds.

Steam the M. Eryngii scallops for 10 minutes until tender.

Crunch the raspberries.

Remove the Eryngii scallops from the steamer and sprinkle with a pinch of salt.

Dice the purple sweet potatoes.

Add 150 ml water, the butter, pinch of salt and a tbsp lemon juice then and cook for 10-15 minutes until a smooth puree.

Steam the cordy cepes and seaweed for 3 minutes until tender.

Bak de Eryngii coquilles goudbruin in een pan met wat boter.

Steam the (heads of the) M. Beech mushrooms (Shimeji) until tender in the steamer for 5 minutes.

Divide among the plates. And finish with a sprig of red berries and the raspberry crumbles.