Mousseron consommé with pea flowers

FullSizeRenderServes 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.