Pea and Crème Fraîche Sorbet
The American Restaurant
Shuck some English peas. Bring a large pot of water to a boil and season liberally with salt so it tastes like seawater. Prepare a bath of ice water. Using a strainer, plunge peas into boiling water for 15 seconds, then remove and shock in ice water. Lightly squeeze peas to remove them from casing. Reserve until needed.
To serve, with a curved spoon warmed in hot water, quenelle pea sorbet and place in chilled bowl.
Using a spoon, plate caviar next to sorbet. Serving should be half volume of sorbet. Using a squeeze bottle, plate a dot of olive purée next to sorbet and caviar (serving should be half volume of caviar).
Using a squeeze bottle, plate a dot of crème fraîche next to olive purée. Place 4 peas, Johnny jump up and pea green on top of sorbet.
Pour a generous serving of olive oil at base of bowl to surround food components. Serve with a spoon.