Mini spring vol-au-vents
Ingredients
for 24 pieces
| 250 g | frozen peas |
| 50 g | green asparagus, extra fine |
| salted water, boiling | |
| 125 g | cream cheese |
| 1 tbsp | lime juice |
| 5 | peppermint leaves, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
| 24 | mini vol-au-vent |
| 1 sprig | peppermint, leaves torn off |
| a little | sea salt |
How it's done
Pea mousse
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.
Mini vol-au-vents
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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