Ingredients
- 1 tablespoon salt
- 4 cups peas
- 2 1/2 tablespoons mint, chopped, plus sprigs for garnish
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 3 egg whites
- 1/2 cup whipped cream
- Sour cream or creme fraiche
Instructions
- Dissolve all but 1/4 teaspoon salt in large pot of boiling water. Add peas. Blanch 2 minutes. Drain and rinse under cold water. Chill and drain thoroughly. Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until smooth. Continue to puree while adding egg whites 1 at a time. Pour in cream. Blend until combined.
- Divide mixture among 6 greased 1/2 cup ramekins or custard cups. Set ramekins in baking pan. Add boiling water to pan to halfway up sides of ramekins. Cover with foil and vent. Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls clean. Let set a few minutes. Run sharp knife around edges and invert onto serving dish. Garnish with mint sprig and dollop of sour cream or creme fraiche.
Reviews
Eelegant accompaniment for fish or beef entree. I sprayed the ramekins with pan spray, and had no trouble un-molding the timbales.
Excellent taste and color to add to any meal.
Excellent taste and color to add to any meal.
Good recipe that provides a different flavor profile and texture to green peas. It is straight from the Titanic recipe collection and was served during the tragic voyage. I made this exact same recipe a few years back in culinary school and it turned out nice.