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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Blanch the peas and asparagus in boiling salted water for approx. 2 mins., drain and rinse in cold water. Set aside approx. 50 g of peas and asparagus. Puree the remainder of the peas with the cream cheese, lime juice and mint, season. Transfer the mixture to a disposable piping bag, cut off the tip.
Pipe the pea mousse into the vol-au-vents, garnish with the reserved peas, asparagus and mint, sprinkle with a little fleur de sel.
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