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Spring Menu full of fresh vegetables
Appetizers
Cream of peas, mint jelly and crispy bacon roll
A refreshing way to eat peas
By Chef Stephane Poussardin Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
Read interview with:
Ingredients
- 300 gr. shelled fresh peas
- 300 gr. vegetable broth
- 30 gr. butter, 1 onion, salt
- 2 sprigs of mint
- 20 ml. mint syrup
- 250 ml. water
- 3 sheets of gelatin
- 40 gr. of fresh peas (boiled)
- 1 stick natural licorice
- 2 fresh mint leaves
- 250 ml of milk
- 1 sheet filo pastry
- 20 gr. of butter
- 4 very thin slices of bacon
- 50 gr. toasted sesame
For the cream of peas:
For the mint jelly:
For the liquorice emulsion:
For the crunchy filo pastry:
For the cream of peas:
- Saute the peas with the finely chopped onion in butter over a low heat. Add salt and vegetable broth.
- Simmer until cooked through. Put in the blender and sieve till you have a cream.
For the mint jelly:
- Heat water in a saucepan with the syrup of mint. When hot, add the previously soaked gelatin sheets and mint leaves and allow to infuse for 10 minutes.
- Drain. Add the gelatin to the bottom of serving dishes. Cool.
For the liquorice emulsion:
- Simmer the milk with mint and liquorice over a low heat. Leave to infuse and strain.
For crispy bacon pastries:
- Trim the 4 edges of the filo pastry to form a square. Cut out strips of 4 cm wide, brush with a little melted butter and stretch over the thin slice of bacon.
- Roll up like a cigarette, brush with butter and coat with sesame seeds. Reserve.
Presentation:
- Bake the filo pastry rolls at 180º for about 6 minutes.
- Bring the cream of peas to room temperature and fill serving dishes ¾ up.
- Emulsify the licorice cream with the help of blender and pour over the creamed peas.
- Top with the crispy bacon roll.
Tip
If you cannot get hold of fresh peas try frozen
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