Dilmah Seven Star TeaDilmah Seven Star Tea

NEW SOUTH WALES BLACK TRUFFLE AND FRESH PEA GELÉE, BABY RED RADISH AND GOLDEN CHANTERELLE MUSHROOMS

Food : Main Courses

NEW SOUTH WALES BLACK TRUFFLE AND FRESH PEA GELÉE, BABY RED RADISH AND GOLDEN CHANTERELLE MUSHROOMS

IngredientsPea Gelée

  • 100g peas, frozen
  • 2ml water
  • 20ml water
  • ½ sheet (0.5g) gelatin

French Golden Chanterelle Mushroom, Baby Red Radish and Snow Pea Flowers

  • 6 French chanterelle mushrooms
  • 1 tbsp olive oil
  • Salt to taste
  • 2 baby red radishes
  • 6 snow pea flowers

MethodPea Gelée

  • Very quickly blanch peas in boiling water - not enough to cook them, but just a bit more than to thaw them.
  • Shock the peas in ice water.
  • Add the peas to a blender with 2ml cold water and purée until smooth. Pass through a fine strainer.
  • Bloom the gelatin in 20ml of boiling water until fully dissolved. Cool it down a bit and then stir it into the pea mixture.
  • Season with sea salt.
  • Pour onto a flat tray and refrigerate until set.
  • Cut into 3cm diameter circles and place each circle on a serving dish.

Frenchw Golden Chanterelle Mushroom, Baby Red Radish and Snow Pea Flowers

  • Cook chanterelles on medium high heat with olive oil and sea salt until cooked through.
  • Place each mushroom on each of the 6 pea gelée circles.
  • Clean and slice the red radishes into 6 equal pieces and place each slice next to each chanterelle.
  • Place one snow pea flower next to each radish slice and cooked chanterelle on top of each circle of pea gelée.
  • Drizzle a bit of olive oil on top of each and sprinkle a bit of sea salt and serve.

Match this with Green Tea with Jasmine Flowers Iced Tea

  • Built drink, non-alcoholic tea-based drink made with Dilmah Green Tea with Jasmine Flowers, Elder Flower Cordial and Fresh Seasonal Fruit.

Created by : Bree Stafford.