Sweet Pea Custard, Spring Vegetable Salad

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Sweet Pea Custard

2 cups cream
2 cups peas pureed with spinach for color
10 whole eggs
¼ cup freeze dried pea powder
Salt to taste

Method:

1.    Whisk all ingredients together
2.    pour into silicone molds and bake in a water bath at 325 degrees with low fan until set, approx. 1 hour
3.    cool and remove from molds
4.    reserve

Spring Vegetable Salad

3 Asparagus Tips, blanch, shock
4 Ramps, pickle
8 Fiddlehead Ferns, clean, blanch
3 Spring Mushrooms, sauté
1 bunch Wild Spring Mix, wash
4 Watermelon Radish, sliced thinly
1 5 minute egg, standard breading with Panko Crumbs
Lemon Olive Oil
Salt and Pepper to taste
Pea Foam, optional

Method:
Mix all finished vegetables together in a mixing bowl after they are warmed in a sauté pan.  Season the vegetables with salt and pepper.  Dress with lemon olive oil.  Place finished custards on the plate.  Add dressed salad to plate and enjoy.