1 banana shallot, finely diced
1 clove of garlic, crushed
100ml double cream
500g fresh or frozen peas
7 free range egg yolks
Not only can this recipe be fully be prepared ahead of time but it is also truly versatile. It makes an attractive vegetarian starter but equally it could be served as an alternative to crudités and dip at a summer party. The vegetables that cover the dish act as crudités which guests can use to scoop up the pea custard.
At the restaurant we serve this dish topped with bread croutons, asparagus, baby carrots, broad beans, peas, enoki mushrooms and wild Scottish flowers. You can get really creative here and use whichever selection of seasonal toppings you like.
Gently sweat the shallot and garlic in the butter. Add the milk and cream. Bring to the boil and season with salt.
Blend the peas in a high speed blender. Add the milk and cream mixture. Blend until smooth, pass through a fine sieve.
Add the mixture to a large bowl and mix in the egg yolks. Place the bowl over a pot of gently simmering water or bain marie.
Stir the mixture continuously until it reaches 82C on a thermometer. Season again to taste.
Set the mixture in 5 bowls over ice. Place the bowls in the fridge so that the custard can fully set.
When you are ready to serve, remove the bowls from the fridge and arrange your selection of vegetables upright on top of the pea custard.
Restaurant Mark Greenaway