Place 100 g of the chanterelles and 3 dl of the cream in a saucepan and bring to boil.
Drain through a sieve and allow to cool. Set aside the cream and chanterelles that are left in the sieve. You can add the chanterelles to the purée.
Chop the onion and garlic.
Sauté the onion, garlic and 150 g of the chanterelles in butter.
Add 5 dl of the cream and cook until the cream starts to thicken.
Put the chanterelle and cream mixture in a blender and blitz into a smooth purée. You can also add the chanterelles that were left over from the mousse to the blender.
Season with black pepper.
Cool the purée in the fridge.
Small chanterelles to garnish
Put the small chanterelles in a small, hot saucepan.
Add the vinegar and remove from the heat.
Cover the saucepan with a lid or cling film.
Arranging and garnishing
Spread the chanterelle purée on the Malax Loaf slices.
Arrange the small chanterelles on top.
Whip the chanterelle mousse until it has the consistency of whipped cream and spoon it on top of the Malax Loaf slices.