• Royale of cured Mahón Menorca cheese: Boil the cream and milk and add the diced cheese until it melts. Strain in the colander and add the agar-agar; leave to simmer then fill the cups leave to set..

• Cream of trumpet mushrooms: Sauté the 200g trumpet mushrooms with a dash of olive oil. Add a little thyme, cover with the ham stock, purée then season to taste.

• Cheese fritter: Spread the grated cheese over a Silpat baking mat and place in the oven at 100ºC until crunchy.

• Assembly: Add the trumpet mushrooms cream to dish containing the set royale. Intersperse the cheese fritters, sautéed mushrooms and pea sprouts.