Chilled pea velouté with fennel sorbet and poached apricots

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.

First published in 2015

Ingredients

Metric

Imperial

Pea velouté

  • 1000g of frozen peas
  • water
  • salt

Fennel sorbet

Poached apricots

Method

1
For the sorbet, slice the fennel and place in a pan of salted water. Bring to the boil and simmer until soft
2
Strain the fennel through a strainer, reserving 125ml of the cooking water. Blitz the fennel in a blender, adding sorbet stabiliser, maltrodextrin and 125ml water. Transfer to a pan and cook to 85°C
  • 30g of maltodextrin
  • 30g of ice cream stabiliser
3
Season and refrigerate for 12 hours. Then, churn in an ice-cream maker. Alternatively, freeze and whisk every so often until frozen
4
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
  • 1000g of frozen peas
  • water
  • salt
5
To prepare the apricots, simply rehydrate in hot water for 30 minutes before serving
6
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
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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