Serves 6
- 100g mousserons
- 1 clove of garlic
- 200g fresh peas in pods
- Juice of ½ lemon
- 1 tbsp rapeseed oil
- 1 tsp grated nutmeg
- 100ml sweet sherry
- 1 litre water
- 6 pea flowers
- 6 chives
- salt flowers and ground black pepper
Place the mousserons, garlic and peas on a grill tray and drizzle with the lemon juice and oil and season with black pepper and nutmeg. Place under a hot grill for 10 minutes, turning half way through. Remove half the mushrooms, picking the pretty full ones as they will be used for garnish. Chill until needed.
Add to a large pot and pour in the sweet sherry and water. Bring to the boil and simmer, with the lid on, for 2 hours, then strain, discarding all so you just have the liquid left. Season.
Rip the chives into half lengthways and place then in a bowl of iced water to curl.
In the teacups, place three of the mushrooms, a pea flower and curled chives, then grate in some nutmeg.
