Preheat the oven to 190°C/gas mark 5 in preparation for making the bacon dust. Line a tray with baking paper. Lay 3 streaky bacon slices on the tray and bake for 15-20 minutes until crisp and dry.
Transfer to a paper towel-lined plate and allow to cool. Place the bacon and coriander seeds in a small processor and process to a fine dust. Set aside for later.
Next you will need to make 200g of pea purée which you will use to make the royales in the following step. Cook 200g of frozen peas in 2 tbsp of chicken stock until they are tender. Purée the cooked mixture in a blender, then push through a fine sieve. Leave to cool.
200g of frozen peas
2 tbsp of chicken stock
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To make the royales, separate 4 of the eggs and add their yolks to the prepared pea purée along with the other 2 whole eggs and the cream. Mix together, season to taste, then add the diced truffle. Pour into 4 large cappuccino cups until they're about a third full.
Caramelize the sugar in a separate dry pan, then add half the butter and cook until golden. Add the cream and stir to mix well. Pour this mixture into the soup.
150g of caster sugar
200g of butter
50ml of double cream
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To make 150g of choux paste which you will need to make the fritters, put 50g of butter in a saucepan with 150ml water. Melt the butter and boil. Take off the heat, add 75g of plain flour, all at once and beat with a wooden spoon until the dough comes away from the sides of the pan. Cool, then beat in 2 eggs.
To make the fritters, skin and mash the hog's pudding. Mix it together with the mustard seeds and choux paste. Correct the seasoning and shape into quenelles.
Bring a deep-fat fryer of vegetable oil to 180°C and fry the quenelles for 1 minute to 1 1/2 minutes.
vegetable oil
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When ready to serve, gently reheat the royales in a bain marie. Bring the soup to the boil, and add the remaining peas. Correct the seasoning and blend. Pass through a fine sieve and pour into the cups.
