Pea Sorbet with Strawberries and Mint Recipe

Instructions

1. Step 1

   Blend the mint oil ingredients in a high-powered blender on full power 7 minutes | Ingredients: 5 1/3 oz of rapeseed oil , 3 1/2 oz of fresh mint leaves

2. Step 2

   Strain the mint oil through a piece of muslin overnight in the fridge

3. Step 3

   For the sorbet, bring the water and sugar to a simmer, and stir until the sugar has dissolved. Chill until cold | Ingredients: 1 1/16 pint of water , 3 1/2 oz of caster sugar

4. Step 4

   Blitz 200g of the peas, all of the sugar syrup, citric acid and salt together | Ingredients: 7 1/16 oz of frozen peas , 1 pinch of citric acid , 1 pinch of salt

5. Step 5

   Once smooth, stir in the remaining peas and freeze in a pacojet container. When ready to plate, spin the paco jet to finish the sorbet. Alternatively, chill until cold and then churn in an ice cream maker | Ingredients: 2 1/8 oz of frozen peas

6. Step 6

   For the strawberry juice, cook the strawberries and sugar in a bain Marie for 1 hour, then strain the juice through a chinois or fine mesh sieve | Ingredients: 2 1/4 lb of strawberries , 3 1/2 oz of cane sugar

7. Step 7

   Chill in the refrigerator until needed

8. Step 8

   Chill six serving plates

9. Step 9

   Slice the strawberries thinly into six slices and discard the end pieces | Ingredients: 6 strawberries

10. Step 10

    Dress the peas with one tablespoon of mint oil and set aside

11. Step 11

    Place one scoop of pea ice cream onto a frozen plate

12. Step 12

    Indent a hole in the middle of the ice cream with the back of a spoon. Place a tablespoon of mint oil-dressed peas in the middle of the ice cream

13. Step 13

    Fan out four slices of strawberries next to the ice cream

14. Step 14

    Pour in a tablespoon of strawberry juice around the sorbet in the bowl

15. Step 15

    Drop a few drops of mint oil into the strawberry juice. Garnish with three pieces of mint on top of the peas | Ingredients: 18 young mint leaves , 7 1/16 oz of shelled peas