Creamy Pea Puree

Ingredients

• 2 handfuls of lamb's lettuce (10 g each)
• 1 tsp Rapeseed oil
• 300 g peas (fresh split or frozen thawed)
• 60 ml vegetable broth
• Salt
• Pepper
• nutmeg
• 0.5 Carrot
• 40 g mozzarella (45% fat in the product)
• 2 tbsp cream cheese (45% fat in the product; 20 g each)

Instructions

1. 1.

   Toss lamb's lettuce, wash, dry spin, and remove leaves. Heat oil in a pot. Steam peas over medium heat for 2 minutes. Add broth, season with salt, pepper, and a pinch of freshly grated nutmeg. Bring to a boil and simmer on low heat for 2–3 minutes.

2. 2.

   Meanwhile peel, wash, and slice the carrot into thin finger-length rounds. Cut mozzarella into small cubes and gently shape them into balls.

3. 3.

   Add cream cheese and half of the lamb's lettuce to the peas. Blend everything until creamy, season with salt and pepper, and serve the creamy pea puree on plates using a serving ring.

4. 4.

   Distribute remaining lamb's lettuce as hair on the upper half, place mozzarella balls as eyes, add carrot strips as a smiling mouth, and serve.