Sort ingredients
tom1989
QR Code
Listen
Pdf
Begin by preparing the pea ice cream. Place the milk, peas, caster sugar and oil in a large saucepan and bring to the boil, then remove from the heat and transfer to a blender
Blitz until smooth and pass the mixture through a fine sieve into a Pacojet beaker, placing in the freezer to set overnight
Set aside 150g of the strawberries and blitz the remaining 450g in a blender along with the sugar and a few drops of lemon juice, adding more to taste if required
Take the pea ice cream from the freezer and churn in a Pacojet to form a smooth ice cream
To serve, divide the strawberry purée between serving bowls and top with a quenelle of pea ice cream. Slice the remaining strawberries in half and arrange these around the outside of the bowl, topping with pea sprouts and a drizzle of balsamic vinegar