Cream of broad beans and peas with Capriccio cheese mousse flavoured with aromatic herbs
Ingredients
(for 6 people)FOR THE CREAM SAUCE :
200 g fresh peas
100 g fresh broad beans, shelled
300 g potatoes
spring onions, to taste
extra virgin olive oil, to taste
salt, to taste
black pepper, to taste
vegetable stock (or hot water), to taste
FOR THE CHEESE MOUSSE :
250 g Capriccio cheese
extra virgin olive oil, to taste
salt, to taste
aromatic herbs such as basil, chives, mint, lemon thyme, to taste
Method:
Wash the potatoes without removing the skin and cut into pieces, shell the peas and remove the broad beans from their pod.Place 2 tbsp extra virgin olive oil in a saucepan together with the fresh, chopped spring onions, over a moderate heat. Lightly brown the spring onions and add the chopped potatoes, the broad beans and the peas. Mix well, season with salt and pepper and cook for a few minutes, then add the vegetable stock or the hot water. When the vegetables are all cooked, blend together with a mixer to form a cream.
While the vegetables are cooking, prepare the cheese mousse by chopping the aromatic herbs. Then add the Capriccio and the extra virgin olive oil. Season with salt and pepper.
When the cream is ready, pour into small bowls and add a spoonful of Capriccio cheese mousse on top. Garnish with a drop of oil and a few shelled, raw broad beans. Serve hot or at room temperature.