INGREDIENTS
300g frozen peas
3 eggs
150ml double cream
Sprig mint leaves
1 bunch baby carrots peeled
½ red onion finely chopped
Pea shoots
For the vinaigrette:
1 tsp Dijon mustard
2 tbsp white wine vinegar
5 tbsp olive oil
Recipe continues
METHOD
To make the vinaigrette mix all the ingredients in a bowl and season.
Cook the frozen peas in boiling salted water for 1 minute and refresh in iced water. Drain and keep 100g to the side, place the rest in a blender with a couple of tbsp of the cooking water, cream and the mint, whiz until smooth. Pass through a fine sieve.
Whisk in the eggs and season to taste. Pour the mixture into 4 tumbler glasses to around ½ full. Carefully place the glasses in a tray filled with hot water- it should come half way up the glass. Cover with foil and cook for 25min at 150°C.
Cook the baby carrots for 2min in the boiling water and place in iced water. In a bowl mix the remaining peas, red onion, carrot and vinaigrette. Spoon the peas onto the custard and garnish with the carrots and pea shoots.