This was served as part of the Fifth Course in 1st Class on the Titanic, alongside lamb, duck and sirloin beef. Timbales are custard-like dishes of cheese, chicken, fish, or vegetables baked in a drum-shaped mold. This classic french vegetable dish is a delicious grown up way to eat mushed up veggies. The pea molds can be prepared earlier in the day, kept at room temperature and heated through before unmolding and serving.
Titanic's Minted Green Pea Timbales
This was served as part of the Fifth Course in 1st Class, alongside lamb, duck and sirloin beef. Timbales are custard-like dishes of cheese, chicken, fish, or vegetables baked in a drum-shaped mold. This classic french vegetable dish is a delicious grown up way to eat mushed up veggies. The pea molds can be prepared earlier in the day, kept at room temperature and heated through before unmolding and serving.
Ingredients
- 1 tbsp. salt
- 4 cups peas fresh or frozen (thawed)
- 2 1/2 sprigs fresh mint, chopped
- 1/4 tsp. Granulated sugar
- 1/4 tsp. pepper
- 3 large egg whites
- 1/3 cup whipping cream
- 2 sprig fresh mint,
- dollop thick dairy product (low fat Sour cream, crème fraíche or greek yoghurt)
Instructions
- In large saucepan of boiling water, dissolve all but 1/4 teaspoon of the salt. Add peas and blanch for 2 minutes. Drain and rinse under cold water until chilled through; drain well.
- Place peas, mint sugar, remaining salt, and pepper in blender or food processor; puree until very smooth. With motor running, add egg whites one at a time; pour in your dairy product and blend until well combined.
- Divide pea mixture among 6 greased 1/2 cup ramekins or custard cups lined with parchment rounds. Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil and using sharp knife, make vent holes at random intervals.
- Bake in 350° F/180°C/Gas Mark 4 oven for about 30 minutes or until tester inserted into enter of timbale comes out clean.
- Let rest for 2 or 3 minutes; run knife around edge of each dish and turn timbales out onto warmed plates.
- Remove parchment rounds. Garnish with a sprig of mint and a dollop of your favorite thick dairy product.
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