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Ingredients
1 lb peas
1 cup cream
1/3 cup white wine (I prefer pinot gris/viognier)
6 garlic cloves
2 tbs butter
1 tsp lemon vinegar
1 tsp kosher salt
Preparation
1.     Blanch peas in salted water at 190 degrees for 3 minutes
2.     Remove and add to blender
3.     Add remaining ingredients and blend on high for 2-3 minutes until fully emulsified
4.     Remove and add to whippet and fill with two charges. Shake 5-7 times after each charge
5.     Discharge into piping bag or into dish
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