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Green pea and wild garlic cream

250 grams


4 grams


250 grams

defrosted frozen green peas

200 grams

vegetable broth

20 grams

sushi vinegar

40 grams

wild garlic leaves

Xanthan gum

First clean the shallots and chop it. Then drizzle some oil in a hot pan and glaze the shallots on a low heat with the salt. Once softened add the defrosted frozen green peas with the vegetable broth and the sushi vinegar. Now boil this till half of the liquid is reduced. After that transfer it into a blender and add the wild garlic leaves. Then blend it till smooth. Once it’s smooth add a touch of xanthan gum to prevent the cream from splitting. Now blend it for another minute and then keep it in a piping bottle in your fridge for later.


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