Gastronomixs

Pea and French bean yolk

A garnish to serve with velouté.

Creation by Wouter Berghuis, Cheval Blanc restaurant, Heemstede, the Netherlands.

Pea and French bean yolk

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Ingredients

350

g

fresh peas

350

g

poultry stock

10

g

garlic, finely diced

10

g

ginger, sliced

50

g

shallot, finely diced

2

g

red chilli pepper

3

g

Gelespessa (Sosa)

50

g

crème fraîche

 

 

gelatin leaves

 

 

salt

750

g

French beans, fresh

 

 

Vegetable setting powder (Sosa)

 

 

salt

Preparation method

  • Gently fry the shallot, garlic, ginger, and red chilli pepper in a little olive oil.
  • Add the peas and fry gently.
  • Deglaze the pan with the poultry stock and bring to the boil.
  • Remove the peas from the heat. Allow to cool and then blend to a smooth consistency together with the Gelespessa and crème fraîche.
  • Press the mixture through a fine-meshed sieve and season to taste with salt.
  • Dissolve three gelatine leaves for every 500g of mixture in the pea purée.
  • Pour the pea purée into the desired mould and freeze.
  • Run the French beans through the juicer and collect the juice.
  • Sieve the French bean juice and strain through a passing cloth.
  • Bring the strained French bean juice to the boil with the Vegetable Setting Powder (5g Vegetable Setting Powder for every 100g of French bean juice).
  • Season to taste with the salt.
  • Dip the frozen pea-filling in the French bean juice and repeat two to three times ensuring the pea-filling is completely covered.

Serving suggestions

  • Serve with a velouté like asparagus soup. Stunning to serve with the soup at the table as the garnish will mix with the soup while eating. A new version of the floating cloud in soup.
  • As an amuse-bouche. Serve on a spoon with a bacon preparation.

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