Ingredients for Fresh Peas with Leek Bouillon and Truffle cream
Leek bouillon
150g Leeks
½ Clove of garlic
10g Ham
200ml Water
Seasoning
Truffled cream
10g Madeira
10g Cognac
15g Truffle bouillon
15g Black truffles
1g Gelatine sheet
75g Whipping cream
25g Double cream
Seasoning
Fresh Peas
Fresh Peas with Leek Bouillon and Truffle cream recipe method
- Give the leeks a good wash, then cut them into fairly chunky pieces. Gently cook them in a tablespoon of olive oil until soft, Do not colour.
- Add the garlic, ham and water. Bring everything to the boil, then leave it to simmer for 20 minutes. Season and set aside.
- Shred the truffles.
- Soak the gelatine.
- Combine the Whipping and Double cream together, whip until soft peaks.
- Bring the Madeira, Cognac and truffle juice to the boil, then take the pan off the heat. Stir in the truffles and the softened gelatine sheet.
- Cool
- Fold in the whipped cream, season, then leave to chill.
- Pod the peas and cook them briefly in salted, boiling water, then cool them straight away.
Serving:
Warm the peas with a little butter and salt. Place them in a shallow bowl or plate.
Add a rocher of the truffled cream on top.
Pour the warmed leek broth around the peas.
Original recipe from a 2 Michelin star kitchen