Green pea & burrata tartelette

Name: Green pea & burrata tartelette
Ingredients: 8 g or salt; 250 g or celery; 20 g or lime juice; 80 g or water; 6 limes; 10 mint leaves; 8 g or agar powder; 80 g or sugar; 700 g or apple juice; 200 g or vegetable broth; 250 g or frozen peas; 20 g or ginger syrup; 2 g or salt; 100 g or cream; 2 g or salt; 8 leaves of mint; olive oil; 1 egg yolk; the lime gel; 2 g or salt; salt and black pepper; 120 g or flour; 80 g or cold cubes of butter; chickweed; pearl onions; 4 bay leaves; Burrata; 500 g or peas; 300 g of white wine; 200 g or white wine vinegar

Jules Wiringa started working in the kitchen at a young age and made his very first Jules Cooking video at the age of fifteen.After gaining quite a bit of work experience at (starred) restaurants, his Jules Cooking YouTube channel is also growing. Videos in English in which his love for classic French techniques, fine dining, and other creations are featured.

Ingredients

8gor salt

250gor celery

20gor lime juice

10mint leaves

700gor apple juice

80gor water

6limes

8gor agar powder

80gor sugar

20gor ginger syrup

200gor vegetable broth

250gor frozen peas

100gor cream

2gor salt

1egg yolk

120gor flour

80gor cold cubes of butter

8leaves of mint

olive oil

the lime gel

salt and black pepper

500gor peas

2gor salt

pearl onions

4bay leaves

300gof white wine

200gor white wine vinegar

chickweed

Burrata

Preparation

Start by cutting the celery into big slices.
Then transfer this into a blender and add the apple juice, salt, lime juice, and mint leaves.
Now blend this until it's completely smooth and then put it through a sieve.
Press any remaining liquid out of the pulp using a ladle. Then pour it onto a sieve lined with kitchen paper to clarify it.
Let this sit in your fridge.

Cut the limes in half and juice them.
Now weigh 150 grams of the juice and also add the water, sugar, ginger syrup, and agar powder.
Mix this and then bring it to a boil for 2 minutes.
Once boiled, pour it into an oven dish and let it cool down completely in your fridge.
After that, transfer it into a blender and blend it until you have a smooth gel.

Transfer the frozen peas into a pan together with the vegetable broth, cream, and salt.
Now boil this until the liquid has reduced by half.
Then pour it into a blender and blend until smooth.

Pour the flour on your worktop. Also add the salt, the cold cubes of butter, and the egg yolk.
Now knead this into a nice ball of dough. Then wrap it in plastic wrap and let it set in your fridge for at least half an hour.
Once set, flour your worktop and roll out the dough until it's around 2 millimeters thin.
Then cut the dough with a big round cutter.
Now butter your tartelette mold with soft butter and then carefully press the dough into the mold.
For this I always use some floured trimmings. Now trim the sides with the back of a knife and let the dough set for another 30 minutes in your fridge.
Then bake them at 170 degrees Celsius for around 25 minutes until golden-brown.

Clean the peas. Now blanch them in some salted water for around 2 minutes.
Then cool them in ice water and after that remove the second membrane.
Now cut the mint into small pieces.
Add them to the peas together with some of the lime gel, some olive oil, and salt and black pepper.

Pour the white wine vinegar into a pan, then add the white wine, salt, and bay leaves.
Bring this to a boil.
Now clean a couple of pearl onions and cut them in half.
Boil them for 1 minute and then let them cool down in the liquid.

Cut the tartelette in half and pipe some pea cream in the bottom.
Now put the pea salad on top.
Transfer the tartelette on a plate and add the pearl onions, a couple dots of the lime gel and some chickweed.
Then put a big spoon of burrata on the side and season it with pepper and salt.
And now I serve it with the celery broth.