Green Pea Mousse With Parmesan Food

GREEN PEA MOUSSE WITH PARMESAN

Steps:

• Blanch the peas in boiling salted water for 5 minutes, then cool under cold water. Quickly cooling is important to ensure the peas retain their green color.
• Puree the peas together with the Parmesan in a blender. Season with salt and pepper.
• Soften the gelatine in cold water.
• Heat the pea puree. Add 3-4 tablespoons of the puree to the gelatin and stir until dissolved. Add the gelatin mixture the warm pea puree. Cool to room temperature.
• Whip the cream until stiff and then chill.
• Once the puree has cooled, carefully fold in the cream, spread the mousse into four bowls and refrigerate for 2 hours.

GARDEN PEA & ASPARAGUS MOUSSE

Steps:

• Brush 6 dariole moulds (100 ml/ 31⁄2 fl oz capacity) with mild olive oil and line the bases with discs of baking paper. Shell the peas and trim away and discard the cut end of the asparagus. Chop the asparagus into short lengths and put in a steamer with the peas. Steam for 3-5 minutes until the asparagus and peas are just tender but still bright green. Put 6 tbsp of steamed peas into a small bowl, spoon over the 1 tbsp olive oil and set aside.
• Put the asparagus and the rest of the cooked peas in a food processor and whizz to a purée. Soften the gelatine in the wine or lemon juice in a small pan for 5 minutes, then put over a low heat until the gelatine is dissolved, stirring occasionally.
• Whisk the cream with the tarragon until it is thick but still glossy. Stir the gelatine into the purée and fold in the cream with plenty of salt and pepper. Divide the mixture between the moulds so they are three quarters full, then put in the fridge for 2-3 hours or until set.
• When ready to serve, run the blade of a small knife around the rim of the mousse and turn out each one on a small plate. Sprinkle the reserved peas around the base of each mousse and lay a tarragon sprig on top of each one. Drizzle a little more olive oil and a few dashes of balsamic vinegar over the peas. Serve straight away while still chilled.

PARMESAN PEAS

Steps:

• Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
• Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.

PARMESAN PEAS

Steps:

• In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

PARMESAN PEAS

Steps:

• Steam peas as normal.
• Once cooked, stir in all other ingredients (salt and pepper to taste), and serve immediately.

CREAMY PARMESAN PEAS

Steps:

• Mix all.
• Pour into greased casserole.
• Bake at 350 until warm. (about 10 minutes).

AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET

Steps:

• Preheat oven to 325 degrees.
• Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown.
• Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
• In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.