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Garden Peas, Truffle Custard with Truffle and Chestnut Mushroom Consommé
- Serves
8
- Difficulty
Medium
Published 2010
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.
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Components
- Garden Peas, Truffle Custard with Truffle and Chestnut Mushroom Consommé
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