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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 1 tablespoon salt
- 4 cups peas
- 2 1/2 tablespoons mint, chopped, plus sprigs for garnish
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon pepper
- 3 egg whites
- 1/2 cup whipped cream
- Sour cream or creme fraiche
Method
- Dissolve all but 1/4 teaspoon salt in large pot of boiling water.
- Add peas.
- Blanch 2 minutes.
- Drain and rinse under cold water.
- Chill and drain thoroughly.
- Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until smooth.
- Continue to puree while adding egg whites 1 at a time.
- Pour in cream.
- Blend until combined.
- Divide mixture among 6 greased 1/2 cup ramekins or custard cups.
- Set ramekins in baking pan.
- Add boiling water to pan to halfway up sides of ramekins.
- Cover with foil and vent.
- Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls clean.
- Let set a few minutes.
- Run sharp knife around edges and invert onto serving dish.
- Garnish with mint sprig and dollop of sour cream or creme fraiche.
