PEA FLAN: Serve them to impress!

published on 13 April, 2026 at 17:37

INGREDIENTS

For the flan:

Extra virgin olive oil

1 shallot

Mint stems

950g peas

30ml (2 tbsp) water

2 eggs

130ml (1/2 cup) heavy cream

70g Parmesan cheese

Fresh mint leaves

Pepper

Salt

For the fondue:

60ml (1/4 cup) heavy cream

110g Gorgonzola

METHOD

1. Heat some extra virgin olive oil in a pan and sauté the chopped shallot and mint stems.

2. Remove the mint stems, then add the peas and pour in the water. Cover and cook for 20 minutes.

3. Transfer the cooked peas to a food processor. Add the eggs, heavy cream, Parmesan cheese, mint leaves, pepper, and salt, then blend until smooth.

4. Pour the mixture into flan molds and place them in a baking tray. Add hot water to the tray (bain-marie) and bake at 180°C/360°F for 40 minutes.

5. For the fondue, melt the Gorgonzola with the heavy cream in a small saucepan over low heat.

6. Serve the flans topped with the warm Gorgonzola fondue.

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