Cold Coulis of Fresh Peas and Zest of Lemon Confit


(For 1 portion)

Cold coulis of fresh peas:

  • 100g fresh frozen peas
  • 100g cold chicken stock
  • Salt and pepper
  • Limon Cress
  • Scarlet Cress¬†


Cold coulis of fresh peas:

  • Blanch and cook the peas in boiling salted water and refresh in ice-cold water.
  • Drain well and blitz with a hand blender adding the cold chicken stock little by little.
  • Pass through a fine chinois.

Zest of lemon confit:

  • Zest half a lemon. Blanch the zest in boiling water, then icy water consecutively, three times.
  • Simmer slowly for 15 minutes in 100ml of water and a full tablespoon of sugar.
  • Leave in the syrup overnight, drain and use.

Limon Cress oil:

  • Blanch Limon Cress quickly.
  • Dry and blitz, pouring the grapeseed oil in the mixing bowl slowly.
  • Finish with Scarlet Cress.

Recipe: Franck Pontais

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