Pea crème brûlée

(For 4 servings) 

Creme brulee: 

• 15 g of sugar 
• 100 g egg yolk 
• 125 g cream 
• 105 g pea cream 
• 20 g pea juice 
• Pepper 
• salt

Crispy from Reypenaer: 

• 200 g Reypenaer 
• 100 g of water 

Lemon sugar: 

• 100 g cane sugar 
• 1 g lemon powder 

Savory lemon ice cream: 

• 200 ml of whole milk 
• 50 ml cream 
• 3 stems of sereh 
• 1 lemon (zest) 
• ½ lemon (juice) 
• 0.5 g lemon powder 
• 15 g of sugar 
• 40 g sugar syrup 
• pepper 
• salt 

Lemon powder: 

• 1 lemon 

Pea cream: 

• 25 g of protein 
• 50 g yogurt 
• 40 g pea juice 
• 210 g neutral oil 
• lemon juice 
• white aceto balsamic vinegar 
• pepper 
• salt 

Fresh pea: 

• 12 peas in pod 

Potato salad: 

• 1 potato 
• finely chopped chives 
• 1 finely chopped shallot 
• mustard
• creme fraiche 
• pepper 
• salt 
   
• Affilla Cress

Creme brulee: 

Let the cream with the cardamom steep for half an hour. Mix the cream with the pea cream and the juice. Meanwhile, beat the egg yolk and sugar until fluffy. Bring the cream mixture to the boil and pour it into the egg yolk while turning. Rub the mass through a sieve. Cook the mass in the steamer at 120°C for 8 minutes in a bain-marie.

Lemon powder: 

Peel the lemon. Let the zest dry in the drying tower. Finely chop the zest in a coffee grinder or mortar.

Lemon sugar: 

Mix the cane sugar and the lemon powder.

Crispy from Reypenaer cheese: 

Cut the cheese roughly and mix it with the water in the blender until smooth. Rub the mass through a sieve. Spread the mass thinly on a silicone mat. Bake the crispy in the oven at 140°C, 12 minutes.

Savory lemon ice cream: 

Mix all ingredients in the thermo blender and smooth the mixture. Heat the mass while rotating to 85°C. Rub the mass through a sieve. Freeze the mass in a pacojet cup and pacojet it.

Pea cream: 

Mix all ingredients except the oil with a hand blender. Then slowly add the oil while setting.

Fresh pea: 

Blanch the pods al dente. Gently press the pods open after cooling.

Potato salad: 

Cut the potato brunoise away, wash the cubes and blanch. Season the potato with the shallot, pepper, salt, mustard, crème fraîche and chives.

Recipe: Jeroen Verrips