Myriad of young peas

Credit: Guillaume Czerw

Chickens love peas! I was watching the hens coming out of the henhouse and falling on the tender leaves of young peas in the vegetable garden next door when I thought of marrying their eggs with this vegetable. After all, animal instinct is sure; why not be inspired by it? Then, after having tried the peas in several textures and temperatures, I added a simple egg–and Just Peas became great!

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Soak the gelatine in cold water.

Shell the peas. Put half of them in a juicer, make juice.

Take 1 1/4 cups (300 ml) of this juice, season it, and heat one-third of it. Add the gelatine, mix, and add the remaining juice. Pass it through a chinois, and pour the jelly into four shallow plates, to a thickness of 1/8-inch (2-mm).

Cook the rest of the peas à l’anglaise in a large pan of boiling salted water. When they are al dente, remove half of them and refresh them in cold water, then set them aside. Leave the other half to cook longer, to make a purée, and drain them well.

When heated, the pea juice becomes clearer and turns slightly brown, which is why you only heat one-third of it to melt the gelatine.

This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits

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