Chilled Spring Pea & Mint Round 2 (Ricotta Foam)
🍳 cold
⏱ 15 min
🍽 serves 10
📋 9 ingredients
Nutrition per serving
179
calories
11.4g
protein
22.7g
carbs
5.9g
fat
Ingredients per serving
- 3.2 oz peas
- 1.6 oz ricotta cheese
- 1.0 oz edible flowers
- 0.4 cup vegetable broth
- 0.2 tbsp lemon zest
- 0.1 cup mint leaves
- 0.1 tbsp mint chlorophyll oil
- 0.1 tsp Maldon salt
- 0.1 oz Black Pepper
Method
1. Blanch the peas in boiling water for 2 minutes, then shock in ice water to cool.
2. In a blender, combine the blanched peas, chopped mint leaves, and vegetable broth. Blend until smooth.
3. Strain the pea mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible.
4. Chill the pea-mint base in an ice bath for 30 minutes or refrigerate until cold.
5. In a separate bowl, whisk the ricotta cheese with a pinch of salt and pepper. Transfer the mixture to an iSi siphon and charge it according to the manufacturer’s instructions.
6. Shake the siphon well and dispense the ricotta foam into a bowl or container.
7. To serve, spoon the chilled pea-mint base into individual serving bowls.
8. Top each bowl with a generous dollop of ricotta foam.
9. Garnish with candied lemon zest, a drop of mint chlorophyll oil, edible flowers, Maldon salt, and cracked black pepper.
