Vegetarian verrines: pea cream, parmesan crumble and mascarpone cream

Ingredients

Parmesan crumble:

• 1/3 cup flour
• 1/2 cup parmesan cheese, grated
• 1.7 oz cold butter

Pea cream :

• 10 oz cooked peas (drained)
• 2/3 cup vegetable broth
• 1 Tbsp cream
• salt
• pepper

Mascarpone cream:

• 3/4 cup cream
• 3 Tbsp mascarpone
• salt
• pepper
• chopped chives
• 1 oz marinated red peppers

Materials

• 1 chopper/blender
• 1 electric mixer
• 1 piping bag
• 1 fluted piping nozzle
• 4 bodega glasses capacity 20 cl (about 1 cup)

Preparation

• Parmesan crumble:
  Combine flour and parmesan. Add the cold butter cut into small pieces. Crumble everything to form the crumble dough.
• Transfer the dough to a baking tray lined with parchment paper and bake for 17 minutes at 350°F (180°C).
  
• Pea cream:
  Place the cooked peas, vegetable broth, cream, salt and pepper in the chopper bowl.
• Blend everything until you get a homogeneous texture. Refrigerate for at least 30 minutes.
  
• Mascarpone cream:
  Place the ingredients and utensils in the freezer for 20 minutes before use. Pour the cream and mascarpone into the bowl, add salt and pepper.
• Whisk everything together until you obtain a smooth and homogeneous cream. Transfer to a piping bag fitted with a fluted nozzle.
  
• Divide the pea cream into the verrines.
• Place pieces of marinated peppers on top.
  
• Pipe the mascarpone cream nicely on top of the verrines.
• Before serving: sprinkle the parmesan crumble on the very cold cream.
  
• Finally, sprinkle with chopped chives (or other aromatic herbs...) and there you are, it's ready!