Following the cold summer pea soups, here are some stunning individual bavarois that are devilishly creamy and pair exceptionally well with trout or salmon roe, or even slices of smoked salmon. It\u2019s a tasty and sophisticated appetizer.<\/p>\n
For 6 people:<\/p>\n
– Shelled peas (frozen): 400 g
\n– Water: 400 ml
\n– Shallots: 2
\n– Powdered gelatin (or 4 sheets): 8 g
\n– Mint leaves: 10
\n– Lemon zest: 0.5 tsp
\n– Parsley leaves: 10
\n– Trout or salmon roe: 6 tsp
\n– Olive oil: 1 tbsp
\n– Muffin tins or similar molds: 6<\/p>\n
Total time: 4 hours 25 minutes<\/p>\n
Prep time: 20 minutes<\/p>\n
Cooking time: 5 minutes<\/p>\n
Around one to two hours before beginning your preparation, place your mixer\u2019s whisks and a mixing bowl into the freezer. Also, put a carton of cream in the freezer. Peel and chop the shallots. Sweat them in a saucepan with some olive oil. <\/p>\n
Add the peas and pour in 400 milliliters of water, cover, and let simmer for 4 minutes from the time it starts boiling. I used extra-fine frozen peas which are excellent and saved me a lot of time. <\/p>\n
Stir in the gelatin and continue to cook for one more minute while stirring. Season lightly with salt and pepper, then blend with the lemon zest, mint, and parsley. Allow the mixture to cool slightly.<\/p>\n
Whip the cream until it forms stiff peaks and gently fold it into the cooled pea mixture. Pour into muffin molds or other similar molds (I used pots that once contained fresh goat cheese) and let set in the refrigerator for at least 4 hours.<\/p>\n
Unmold by running a knife along the inside edges of the molds, and if necessary, briefly dip the molds in warm water for about 30 seconds. Turn them out onto plates and top each bavarois with trout or salmon roe. <\/p>\n
Serve chilled for a refreshing and elegant appetizer.<\/p>\n\n\n