Today we would like to share with you a truly unique and delicious savoury creation from our talented chefs: the Mint and Pea Terrine, Wasabi Foam and Pistachios
This recipe, which is part of our “The Essential Recipe Book for Modern Cuisine”, combines fresh and vibrant ingredients with innovative techniques to create a truly memorable culinary experience.
As always, we strive to achieve a perfect balance of flavours and textures in every dish we create. In this particular recipe, we would like to highlight the crucial role of the Gelbinder as a key texturiser. The Gelbinder allows us to bind the ingredients in our terrine together without them falling apart during cooking, providing a perfectly cohesive and satisfying texture in every bite.
It is important to keep in mind that jelling with Gelbinder can be variable depending on the food with which it is used: it can gel more quickly and solidly with calcium-rich foods, while with salt-rich or acidic foods it can be slower and weaker.
To complement the terrine, we have created a wasabi foam with the help of the Proespuma Cold. This light and aromatic foam adds a spicy and refreshing touch that further elevates the flavour profile of the dish, creating a truly unique taste experience.
Mint and Pea Terrine, Wasabi Foam and Pistachios
Ingredients
Mint and Pea Terrine, Wasabi Foam and Pistachios
- 120 g Mint and pea terrine
- 60 g Wasabi foam
- 10 g Raw pistachios Sosa Ingredients
- 0,1 g Mint
Mint and pea terrine
- 400 g Peas
- 120 g Fennel
- 100 g Sake
- 100 g Water
- 20 g Mint
- 10 g Salt
- 4 g Gelbinder Sosa Ingredients
- 8 g Maltodextrin Sosa Ingredients
- 20 g Olive oil
Wasabi foam
- 300 g Peas
- 400 g Water
- 20 g Mint
- 7 g Wasabi powder Sosa Ingredients
- 7 g Salt
- 40 g Proespuma Cold Sosa Ingredients
Instructions
Mint and pea terrine
- Cut the fennel into brunoise and sauté in oil for 3 minutes.120 g Fennel, 20 g Olive oil
- Add the peas, water, mint and sake and cook on a low heat for 4 minutes.400 g Peas, 100 g Water, 20 g Mint, 100 g Sake
- Check the amount of salt and cool. In a separate bowl, mix the Gelbinder with the maltodextrin and sprinkle slowly onto the peas.10 g Salt, 4 g Gelbinder, 8 g Maltodextrin
- Mix well and form the terrine shapes. Leave to rest for 20 minutes.
Wasabi foam
- Bring the water to the boil and pour it onto the peas.400 g Water, 300 g Peas
- Once it has cooled, add the mint, salt and wasabi, and blend the mix well.7 g Wasabi powder, 7 g Salt, 20 g Mint
- Sieve it, using a fine sieve, to remove all the fibre.
- Add the Proespuma and blend well.40 g Proespuma Cold
- Load the siphon with two charger cartridges and leave on one side.
Mint and Pea Terrine, Wasabi Foam and Pistachios
- Heat the mint and pea loaf in a frying pan with a few drops of water and put on a plate.120 g Mint and pea terrine
- Place the foam on one side and finish it off with a few chopped pistachios and mint leaves.60 g Wasabi foam, 10 g Raw pistachios, 0,1 g Mint