A refreshing way to eat peas

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4

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Description

Esta publicación está disponible en: Spanish

Ingredients

For the cream of peas:

  • 300 gr. shelled fresh peas
  • 300 gr. vegetable broth
  • 30 gr. butter, 1 onion, salt

For the mint jelly:

  • 2 sprigs of mint
  • 20 ml. mint syrup
  • 250 ml. water
  • 3 sheets of gelatin
  • 40 gr. of fresh peas (boiled)

For the liquorice emulsion:

  • 1 stick natural  licorice
  • 2 fresh mint leaves
  • 250 ml of milk

For the crunchy filo pastry:

  • 1 sheet filo pastry
  • 20 gr. of butter
  • 4 very thin slices of bacon
  • 50 gr. toasted sesame
Preparation

For the cream of peas:

  1. Saute the peas with the finely chopped onion in butter over a low heat. Add salt and vegetable broth.
  2. Simmer until cooked through. Put in the blender and sieve till you have a cream.

For the mint jelly:

  1. 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.
  2. Drain. Add the gelatin to the bottom of serving dishes. Cool.


For the liquorice emulsion:

  1. Simmer the milk with mint and liquorice over a low heat. Leave to infuse and strain.


For crispy bacon pastries:

  1. 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.
  2. Roll up like a cigarette, brush with butter and coat with sesame seeds. Reserve.

Presentation:

  1. Bake the filo pastry rolls at 180º for about 6 minutes.
  2. Bring the cream of peas to room temperature and fill serving dishes  ¾ up.
  3. Emulsify the licorice cream with the help of blender and pour over the creamed peas.
  4. Top with the crispy bacon roll.
If you cannot get hold of fresh peas try frozen

Additional information

People :

4

Difficulty:

Media