test an interesting recipe in the Regal No. 34 ... Serves 4: 250g
peas 1 sprig of mint
5cl
fluid cream 150g ricotta cheese 3 eggs
40g butter 2 sheets of gelatin (here I I've used agar agar)
80g flour chicken broth
Cook the peas in the chicken 20 minutes.
Preparation of the choux pastry:
Pour 10cl of water + 1 pinch of salt + butter in pieces in a saucepan.
Once the butter has melted, add the flour all at once and mix until a dough that pulls away from the walls. Off heat, add the eggs one at a time, stirring briskly.
On a baking sheet, form dough balls of two different sizes and bake 15 minutes in a preheated oven at 210 ° C.
Preparing the filling: Mix half
peas with ricotta and chopped leaves menhir. Salt & pepper, then refrigerate. Keep a few peas for decoration.
Preparation of glaze: Mix
the rest of peas in the broth, add cream and boil.
Off heat, put the softened gelatin and pressed. Cool.
assembly and decoration:
sprouts Garnish with ricotta stuffing. Dip each cabbage in green icing. Put a little on the large cabbage cabbage and garnish with remaining peas ...
A table!
