green peas, garusoli (venetian
spiny-shelled snails) and vanilla
1 lb fresh green peas
5 oz water
1 oz kappa (tapioca) starch
1/2 oz extra virgin olive oil
2 teaspoon vanilla-flavored salt
1/2 oz green pea sprouts
8 sheets of 2 x 4 inch sheets of wafer paper (rice paper, or ostria)
1 lb garusoli (Venetian spiny-shelled snails)
3 oz butter
5 oz extra virgin olive oil
1 vanilla pod
1 cup water
Shell peas and boil in salted water for 5 minutes; drain peas and refrigerate in
icy cold water to maintain green color. Rinse and set aside. In a small pan pour in
kappa starch and water, stir the mix to 180°F to obtain a transparent jelly. Season
peas with salt and oil, spread on wafers and put kappa jelly on top. Cover with
a second wafer sheet and place in the refrigerator to chill for 15 minutes. Cook
garusoli in boiling water for 10 minutes, rinse and shell. Grill for a few minutes
with a teaspoon of oil on top. Add salt and set aside. Prepare the vanilla dressing,
beating heated oil and butter with vanilla.
Place the green peas wafer preparation in a serving dish, add garusoli on top,
vanilla salt and green pea sprouts.
16 oz cream
1/2 oz elder blossoms
1/4 oz fish paste
3 oz egg whites
1. 2 oz sugar
In a round stainless steel bowl mix cream and elder blossoms, add rehydrated fish
paste and set aside. Beat egg whites with sugar and add to cream and elder infu-
sion. Cook the cream over medium heat for 1 minute, stirring the preparation with
a whisk. Remove from heat and chill in refrigerator. Whisk the cream in a mixer
and place back into the refrigerator.
1/2 lb confectioner’s sugar
5 oz hazelnut butter
4 oz flour
4 oz almond flour
1 teaspoon baking powder
6 oz egg whites
1/4 teaspoon salt
Sieve flours and baking powder, add egg whites and butter.
Cook over moderate heat ( 140 °F) for 25 minutes. Deep-freeze the preparation
and cut into thin slices and dry in oven at 90°F for about 3 hours.
On a large serving dish arrange spoonfuls of elder cream and garnish with slices
of financier. Sprinkle with elder blossoms.