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
Bring the stock to the boil, simmer the peas for approx. 4 mins., mix with lemon juice, leave to cool. Puree the peas with 2 tbsp of cream until smooth. Transfer to a whipped cream maker along with the remainder of the cream, shake well, refrigerate for approx. 1 hr.
Mix the flour and salt. Beat the egg lightly with the water, add to the flour mixture along with the olive oil. Combine with a risotto spoon and knead to form a smooth dough. Leave to rest for approx. 30 mins. under a bowl rinsed in hot water.
Heat the butter and sauté the onion. Add the mushrooms, season. Sauté the mushrooms, covered, for approx. 5 mins. Add the cream and cognac, reduce the liquid and allow the mushrooms to cool.
Then, on a lightly floured surface, roll out the dough as thinly as possible into a rectangle and place on a cloth. Dust your hands with flour and carefully stretch the dough until it is approx. 45 x 55 cm in size, brush with butter, spread the filling over the top, leaving a gap of approx. 2 cm all the way around. Fold the pastry ends inwards. Roll up the strudel, using the tea towel to help you. Transfer the strudel to a baking tray lined with baking paper. Brush with butter.
Bake for approx. 25 mins. in the centre of an oven preheated to 200°C. Serve with the pea mousse.
Pea foam (version that does not use a whipped cream maker): Beat the cream until stiff, carefully fold into the lukewarm pea puree.
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