Serves 4

 

Ingredients

Pea jelly

100g bacon

125g shallots

400ml poultry stock

250g frozen peas

 

Garnish

asparagus stripes, finely chopped

chives, finely chopped

flowers

pea cress

black sesame

lettuce hearts, cleaned and washed

 

Sugar honeycomb

125g butter

225g sugar

200ml orange juice

65g flour

130g almond meal

 

Method

Pea jelly

Sauté bacon and shallots, deglaze with chicken stock and leave to infuse for 10 minutes. Mix in the peas and pass through sieve. Add 3½ sheets of gelatine for 500ml of stock.

 

Asparagus

Peel the asparagus and cut into 4cm pieces, then quarter them and marinade with salt and sugar. Fry in a hot pan with olive oil. Caramelise the asparagus and deglaze with white balsamic vinegar (six quarters on the plate).

 

Sugar honeycomb

Boil butter with orange juice, sugar, almond meal and flour. Leave to cool mixture. Form small balls and place on baking paper at 170°C, then bake for 5-8 minutes until golden.

 

Find out more about Johann's culinary career here.