Ingredients
- 200 g fresh shelled peas
- 4 leaves of gelatin
- 20 cl of liquid cream with 30% mg
- 1/2 bunch of fresh mint
- 200 g of fresh goat’s cheese
For the grout
- 15 mint leaves
- 5 cl of lime juice
- 2 cl of maple syrup
Preparation
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Prepare the coulis by mixing all the ingredients. Refrigerate until ready to serve.
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Soak the gelatin leaves in a bowl of cold water.
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Cook the peas in a pan of boiling water for 15 minutes. Drain them and run them under very cold water.
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Bring the cream to the boil with the mint leaves (reserve a few for dressing). Incorporate the drained gelatin leaves.
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In the bowl of a blender, pour the peas (reserve a few for dressing), the goat cheese and the cream. Mix finely. Salt, pepper.
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Pour into ramekins and leave to set in the refrigerator for 2 hours.
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When serving, add a few mint leaves, a few peas and a spoonful of coulis.
