This text is part of the special book Plaisirs
“A perfect summer recipe, which reminds me of lunch on my friend Sarah’s shady balcony. Only three ingredients and full of freshness. Hard to beat ! To be enjoyed in small portions in pretty bowls or cups,” says Josée di Stasio.
Portion | 1 liter (4 cups)
INGREDIENTS
500 ml (2 cups) almond drink
1 C. salt
750 ml (3 cups) frozen peas
3 tbsp. tablespoon chopped and well-packed tarragon
Ground pepper
Toppings, your choice
Blanched peas
Tarragon leaf
Croutons
Thin slices of radish
pea sprouts
PREPARATION
In a saucepan, bring the almond drink to a boil with the salt. Add the peas and blanch them for 1 minute. Transfer everything to the container of a blender and let cool for a few minutes.
Add the chopped tarragon and pepper generously. Grind until a smooth cream is obtained. Taste and adjust seasoning, if necessary. Refrigerate for at least 1 hour or until the cream is very cold.
Pour the cream into bowls. Serve with chosen garnish.
This recipe is taken from the book My season diaries. Spring-summer (Josée di Stasio, KO Editions)
To see in video