Ingredients for the pea soup
- 3 spring onions, finely chopped
- 1 tbsp oil
- 800ml vegetable stock
- 400ml cream
- Ground black pepper
- 500g peas
- 1 bunch of mint, plucked and finely chopped
Preparing the pea soup
Lightly braise the spring onions in hot oil. Add the stock and cream, season and cook for 3 minutes. Add the peas and simmer for a further 5 minutes. Then add the mint, blend the soup and pour it through a fine sieve.
Ingredients for cheese
- 110g cream
- 1 pinch of salt
- ½ bunch of mint, roughly
- chopped with stems
- 30g Parmesan, grated
- 1 egg
- Olive oil for the moulds
Preparing the cheese blancmange
Boil the cream together with the mint and salt and blend with a blender shaft. Pour through a fine sieve and stir in the Parmesan. Then stir in the egg and fill the mixture into greased silicon moulds. Place in a preheated oven and leave to set for 12 minutes at 190 °C on the fan setting.
Ingredients for the crisps
- 1 handful of snap peas, prepared
- 1 handful of blanched peas to serve
Cooking level for cheese blancmange
With Preheat12 minutes | fan setting at 190 °C
Preparing the crisps
Briefly blanch the pea snaps in brine, submerge them in ice-cold water and then pat them completely dry. Halve and lay them on a tray covered in baking paper. Place in a preheated oven and leave to dry with hot air at 90 °C for 1 hour.
Cooking level for the crisps
1 hour | hot air setting at 90 °C
Add the peas to the soup and heat. Place the cheese blancmanges in bowls and pour the soup over them. Decorate with pea snap crisps and small mint leaves.