Crédits : Lina Tchalabi. Photos: Quentin Tourbez
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"I shell and blanch the peas for 3 minutes, before cooling them immediately in iced water. I blanch the mint leaves for 30 seconds. I make a syrup with the water, sugar, and vanilla, then stir in the softened gelatine. After blending the peas, I pass the mixture through a sieve, and then incorporate the syrup. I blend again with the mint, allow it to cool slightly, and then I fold in the whipped cream. I pour the mixture into moulds and chill until set it in a blast chiller."
"I bring the glucose and sugar to the boil. I remove the syrup from the heat and pour it over the strawberry purée and lemon juice. I blend the mixture, pour it into an ice cream maker, and churn just before serving."
"I combine the butter, icing sugar, salt, flour, potato starch, olive oil, and black olive paste. I spread it onto a baking tray and bake for 10 minutes at 170°C, until the crumble is golden and friable."
"I place a disc of sweet pea mousse in the centre of the plate, topping it with a quenelle of strawberry sorbet. I sprinkle it with olive crumble. Then I finish with a few crystallised peeling and fresh garden herbs."
Strawberry Sorbet: 1kg fresh strawberry purée • 600ml lemon juice • 100g atomised glucose powder • 300g sugar.
Olive Crumble: 75g butter • 45g icing sugar • 3g fine salt • 1.5g fleur de sel (sea salt flakes) • 125g plain flour • 25g potato starch • 70g olive oil • 30g black olive paste.
Pea Mousse: 310g pea purée • 50g sugar • 50g water • 3 gelatine leaves • 1 vanilla pod • 5g mint leaves • 170g whipped cream
