John Myers
Contents
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Ingredients
Sour cream jelly
- 100 g Bacon
- 50 g Prosciutto
- 100 g Sour cream
- 100 g Poultry stock
- 100 ml Whipped cream
- 5 leaf Gelatin
- Salt
- Pepper
Pea cream
- 400 g Frozen peas
- 400 g Sweet peas
- 200 g Sweet pea pods
- 250 ml Whipped cream
- Mint fresh
- Salt
Instructions
Pea cream with sugar snap peas
- For the pea puree, bring the cream to the boil, add the peas, bring to the boil briefly and add a little fresh mint. Puree everything with a hand blender, pass through a fine sieve and season with salt and pepper. Cook the pea pods al dente and rinse in ice water. Add the pea pods to the pea cream.
Sour cream jelly
- Soak gelatine in cold water, warm the stock with sour cream and cream (do not boil!), Dissolve the pressed gelatine in it and season with salt and pepper. Pour the mixture into molds, chill and finally place on the plates.
Scallops
- For the prosciutto flour, grate the prosciutto finely and fry until crispy.
- Meanwhile fry the scallops with the addition of slices of bacon. Remove the bacon slices.
Serving
- Distribute the pea pods and pea cream decoratively on the plates, place the scallops on top and sprinkle with prosciutto flour. Serve with sour cream and jelly cubes.
Nutrition
Serving: 100gCalories: 74kcalCarbohydrates: 1.1gProtein: 9.5gFat: 3.5g
