Recipes

Pea and Crème Fraîche Sorbet

Michael Corvino

Executive Chef

The American Restaurant

Kansas City
Mo.
Rate this recipe: 
No votes yet
Menu Price: 
$35.00
Food Cost: 
35%
Yield: 
1 serving
Ingredients: 
As needed
English Peas
As needed
Kosher Salt
20
g
Recipe: 
10
g
White Sturgeon Caviar
4
g
Recipe: 
3
g
Crème Fraîche, Lightly Whipped
1 each
Johnny Jump Up Viola
1 each
Pea Green
5
g
Agrumato Olive Oil
1

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.

2

To serve, with a curved spoon warmed in hot water, quenelle pea sorbet and place in chilled bowl.

3

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).

4

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.

5

Pour a generous serving of olive oil at base of bowl to surround food components. Serve with a spoon.

Notes: 
No votes yet

Knowledge Marketing Term Injection

Recipes