NEW SOUTH WALES BLACK TRUFFLE AND FRESH PEA GELÉE, BABY RED RADISH AND GOLDEN CHANTERELLE MUSHROOMS

Methods and Directions

• Very quickly blanch peas in boiling water - not enough to cook them, but just a bit more than to thaw them.
• Shock the peas in ice water.
• Add the peas to a blender with 2ml cold water and purée until smooth. Pass through a fine strainer.
• Bloom the gelatin in 20ml of boiling water until fully dissolved. Cool it down a bit and then stir it into the pea mixture.
• Season with sea salt.
• Pour onto a flat tray and refrigerate until set.
• Cut into 3cm diameter circles and place each circle on a serving dish.

• Cook chanterelles on medium high heat with olive oil and sea salt until cooked through.
• Place each mushroom on each of the 6 pea gelée circles.
• Clean and slice the red radishes into 6 equal pieces and place each slice next to each chanterelle.
• Place one snow pea flower next to each radish slice and cooked chanterelle on top of each circle of pea gelée.
• Drizzle a bit of olive oil on top of each and sprinkle a bit of sea salt and serve.

• Built drink, non-alcoholic tea-based drink made with Dilmah Green Tea with Jasmine Flowers, Elder Flower Cordial and Fresh Seasonal Fruit.