Pea Terrine

Ingredients

• 50 g sugar peas
• 125 g fine peas (frozen)
• 200 g whipping cream
• 100 ml Vegetable broth
• 2 sheets gelatin
• 1 tsp horseradish (jarred)
• Salt
• Pepper
• nutmeg
• 1 Shallot
• 1 tsp butter
• 1 tsp lemon juice

Instructions

1. 1.

   Pulp the sugar peas from their pods and blanch the frozen peas in boiling salted water for 30 seconds, then shock in ice water and drain. Thread five peas onto a toothpick each and set aside for garnish.

2. 2.

   Soak the gelatin. Peel and chop the shallot, sauté it in butter until translucent, add the frozen peas and any remaining sugar peas if desired, and cook briefly. Add broth, cover, and simmer for about 2 minutes. Season with salt and pepper; place half of the peas in four glasses or bowls and refrigerate. Puree the remaining peas finely and strain through a sieve. Season with nutmeg and lemon juice. Squeeze out excess water from the gelatin and dissolve it into the warm pea mixture. Cool until the mixture begins to set, then whip the cream stiffly and fold two thirds of it with the horseradish into the pea mixture. Arrange the pea cream over the peas in the glass and garnish with the remaining whipped cream. Place a pea skewer on top and serve.