40 minutes, plus chilling, churning and soaking time
Graham Campbell's dish makes a light and bright summer starter. This simple pea velouté recipe is made a little bit tougher by the inclusion of a fennel sorbet - but you can leave this out if you prefer. Both maltodextrin and stabilizer for the sorbet can be found online. Have a look at our collection of peas recipes for more ways to use peas in your cooking.
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For the sorbet, slice the fennel and place in a pan of salted water. Bring to the boil and simmer until soft
2 fennel bulbs
Strain the fennel through a strainer, reserving 4 1/4 fl oz of the cooking water. Blitz the fennel in a blender, adding sorbet stabiliser, maltrodextrin and 4 1/4 fl oz water. Transfer to a pan and cook to 185°F
1 1/16 oz of maltodextrin
1 1/16 oz of ice cream stabiliser
Season and refrigerate for 12 hours. Then, churn in an ice-cream maker. Alternatively, freeze and whisk every so often until frozen
For the pea velouté, place the peas in a blender and add boiling water. Blend gradually until it has the consistency of soup. Season to taste and refrigerate
2 1/4 lb of frozen peas
To prepare the apricots, simply rehydrate in hot water for 30 minutes before serving
4 dried apricots
To serve, cut the apricots into quarters and arrange in a circle round each bowl. Place a scoop of sorbet in the middle of the bowl and pour in the soup
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