Acidulated fresh pea tarts
Acidulated fresh pea tarts
Starter Preparation 30 minutes
Service 4 people
Difficulty 5/10
Ingredients
- 8cl ponzu sauce
- 2cl lime juice
- 10cl vegetable stock
- 30g egg-white powder
- 90g icing sugar
- 100g fresh garden peas
- 1 lemon
Preparation
- Place the ponzu sauce, lime juice, stock, egg-white powder and sugar in a blender and blend until smooth.
- With an electric whisk, whisk the mixture as for a meringue.
- Preheat the oven or use a dehydrator at 60 C/140 F.
- When the meringue mixture is ready, fill a piping bag and make little discs on a sheet of baking paper. Dry in the oven for 4 hours until crisp.
- Boil the peas for a few minutes. Leave to cool, then season with a drizzle of olive oil and the juice of a lemon.
- Place some of the seasoned peas on each meringue and serve as an appetizer.