Fresh Pea Purée Moulded in Timbales, for Garnish

Ingredients

• Purée de pois frais (Saint-Germain)
• 2 whole eggs
• 3 egg yolks
• butter

Instructions

1. Prepare the Purée de pois frais as above, keeping it a little softer.
2. Beat 2 whole eggs and 3 yolks per litre of purée and pass them through the muslin.
3. Incorporate them into the purée.
4. Fill buttered dariole or baba moulds with the composition, the mould chosen according to the dish the timbales are intended for.
5. Poach in the bain-marie for 20 to 25 minutes.
6. Let them rest 5 minutes before turning them out.