Pea cream brulee

Ingredients

Directions

1. 1

   Cook the peas in salted water for 5-7 minutes. Drain and leave to drain. Wash mint, shake dry and pluck the leaves from 2 stems. Puree 100 g cream, milk and peas and pass through a sieve

2. 2

   Add the egg yolks, mint leaves and the rest of the cream, stir and season with salt and pepper. Divide the mixture into 6 small moulds (each containing approx. 100 ml) and cook in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) in a water bath for approx. 1 hour. Take out, let cool and put in a cool place for about 2 hours

3. 3

   Pluck the remaining mint leaves from the stalk. Sprinkle the contents of each mould with Parmesan cheese and carefully brown lightly with a crème-brûlée burner. Garnish with mint leaves and serve immediately

4. 4

   waiting time approx. 2 1/2 hours