Pea Consomme with Ricotta Cheese Flan and Dehydrated Ciabatta Bread
Recipe By: Chef Clint Michael Aparece
Pea Consommé:
English peas – 170 g
Snow peas – 170 g
Green peas – 170 g
Garlic clove, smashed – 1pc
Shallots, sliced – 1pc
Mint leaves – 7 g
Water – 1 quart
White vinegar – 2 tsp.
Lemon juice – 2 tsp.
Salt – to taste
In a 12-inch piece of cheesecloth, wrap the pea pods, snow peas with the garlic, shallots and mint leaves into a flat bundle, tie with kitchen twine. In a large saucepan, cover the bundle with the water and bring to a simmer. cook over very low heat for 2 hours.
Strain the consommé into a bowl, pressing on the bundle. Return the consommé to the saucepan, add the peas, vinegar and lemon juice and season with salt. Cover and reheat gently. Ladle the consommé into bowls.
Ricotta Cheese Flan:
Ricotta cheese – 150 g
Mascarpone cheese – 100 g
Egg white – 4pcs
Salt – to taste
White pepper – to taste
In a bowl, whisk the softened ricotta cheese together with mascarpone cheese, add the egg, season with salt and pepper, mixed to combine.
Divide the cheese mixture into the molder, cook into the bain maire ( hot water bath ) place the molds into a baking tray and add simmering water to come half way up the sides of the molds. Transfer to the preheated oven and cook for at least 15 minutes or until the flan has set. Removed to oven and keep warm.
Ciabatta Bread Dehydrated:
Ciabatta bread – 1pc
Slice ciabatta bread, arrange into a tray and keep it outside or room temperature area to make it dehydrated bread and crispy.
Garnish:
Fresh beans sprouts, Affila cress, micro cress.
Recipe by Clint Michael Aparece.
Clint is a very passionate, creative when it comes to food. He started his career in Tagaytay, Philippines as a Cook, and he moved to Dubai to continue his passion in the kitchen.
Clint promise that he will continue to share his recipe.
Enjoy! 😉
Author: Chef Abegail Rempillo-Aparece