Garden Peas, Truffle Custard with Truffle and Chestnut Mushroom Consommé

Name: Garden Peas, Truffle Custard with Truffle and Chestnut Mushroom Consommé
Yield: Serves 8
Cuisine: Australia
Ingredients: 50 g (1¾ oz) Black Winter Truffle; 16 Pea Flowers; Truffle Custards; 16 Bulb Spring Onions (Scallions), Trimmed; 400 g (14 oz) Fresh Shelled Peas; 16 Baby Radishes; Fine Sea Salt

Preparation info

Serves
8

Difficulty
Medium

Appears in

Quay

By Peter Gilmore

Published 2010

About

Method

This dish can only be made in early spring with the last of the winter truffles and the first sign of baby spring peas. The combination of the rich truffle custard and the fresh popping flavour of spring peas is a revelation. The truffle and chestnut mushroom consommé has a wonderful intense flavour.