Bright Green Pea Purée

Name: Bright Green Pea Purée
Yield: Approximately 10 starter-size portions
Ingredients: 1.2 kg Frozen petit pois; 120 g Shallots, finely sliced; 60 g Unsalted butter; 120 ml Light vegetable stock; 40 g Fresh mint leaves; 30 ml Extra virgin olive oil; 8 g Fine salt; 2 g White pepper; 15 ml Fresh lemon juice; as needed for shocking Ice water

Petit pois, shallot, mint and olive oil blended quickly for a vivid, glossy purée.

Luminous bright green pea puree with mint and petit pois.

A colour-controlled pea purée for burrata and other plated dishes. The peas are blanched briefly, shocked hard and reheated only for a moment before blending so the green stays luminous.

Written for approximately 10 starter-size portions

Cook this

Ingredients

Serves

Frozen petit pois1.2 kg
Shallots, finely sliced120 g
Unsalted butter60 g
Light vegetable stock120 ml
Fresh mint leaves40 g
Extra virgin olive oil30 ml
Fine salt8 g
White pepper2 g
Fresh lemon juice15 ml
Ice wateras needed for shocking

Method

Bring well-salted water to a strong boil. Blanch the peas for 2 minutes only.
Shock immediately in ice water and drain thoroughly.
Sweat the shallots gently in the butter without taking colour.
Add the peas and vegetable stock and cook for only 1 minute, just to heat through.
Blend immediately at high speed with the mint and olive oil.
Pass through a fine chinois and adjust with the lemon juice, salt and white pepper.

Chef’s notes

Keep film directly against the surface. Reheat gently in a bain-marie and never boil.
For the basil variation in the second burrata plate, replace the mint with 10 g basil and replace the lemon juice with 5 ml white grape vinegar.

Keeping

Cool rapidly and refrigerate covered with film directly against the surface. Use promptly for the best colour and fresh pea flavour.

Bright Green Pea Purée

Ingredients

Method

Chef’s notes

Keeping

Allergens and diet

Used in

Also in the Recipe Book