Chilled Pea Velouté with Lemon Crème Fraîche and Mint Oil
Ingredients (Serves 2 generously or 4 as an amuse-bouche)
Pea Velouté
- 300 g frozen peas or fresh if in season
- 1 small shallot finely chopped
- 1 tbsp unsalted butter or olive oil
- 300 ml vegetable stock preferably homemade or low-sodium
- Salt and white pepper to taste
- Optional: 1 tbsp crème fraîche or a splash of cream for extra silkiness
Lemon Crème Fraîche
- 2 tbsp crème fraîche
- zest of ½ lemon
- ½ tsp lemon juice
- Pinch salt
Mint Oil
- 15 fresh mint leaves
- 3 tbsp neutral oil, rapeseed or light olive oil
- Pinch salt
- Optional: ¼ tsp sugar if mint is bitter
Make the Mint Oil (can be done in advance)
Blanch mint leaves in boiling water for 10 seconds, then shock in ice water.
Dry thoroughly and blend with the oil and salt until very smooth.
Strain through a fine sieve or cheesecloth. Chill.
Prepare Lemon Crème Fraîche (can be done in advance)
Mix crème fraîche with lemon zest, juice, and a pinch of salt.
Chill until serving. Can be transferred to a piping bag for neat presentation.
Make the Velouté
In a saucepan, gently sweat the shallot in butter or oil until translucent (don’t brown).
Add the peas and stir for a minute.
Pour in the hot stock and simmer for 3–4 minutes until peas are tender but still bright green.
Blend until velvety smooth (ideally in a high-speed blender).
Strain through a fine sieve for extra smoothness.
Season with salt and white pepper. Chill fully in the fridge.
Plating
Serve in small chilled cups or bowls.
Spoon or pipe a small dollop of lemon crème fraîche in the centre.
Drizzle with mint oil.
Optional: Garnish with micro mint, edible flowers, or a single pea tendril.