Chilled pea velouté with fennel sorbet and poached apricots

PT40M

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Ingredients

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Pea velouté

  • 1000g of frozen peas
  • water
  • salt

Fennel sorbet

Poached apricots

1
For the sorbet, slice the fennel and place in a pan of salted water. Bring to the boil and simmer until soft
2
Strain the fennel through a strainer, reserving 125ml of the cooking water. Blitz the fennel in a blender, adding sorbet stabiliser, maltrodextrin and 125ml water. Transfer to a pan and cook to 85°C
  • 30g of maltodextrin
  • 30g of ice cream stabiliser
3
Season and refrigerate for 12 hours. Then, churn in an ice-cream maker. Alternatively, freeze and whisk every so often until frozen
4
For the pea velouté, place the peas in a blender and add boiling water. Blend gradually until it has the consistency of soup. Season to taste and refrigerate
  • 1000g of frozen peas
  • water
  • salt
5
To prepare the apricots, simply rehydrate in hot water for 30 minutes before serving
6
To serve, cut the apricots into quarters and arrange in a circle round each bowl. Place a scoop of sorbet in the middle of the bowl and pour in the soup
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