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200 g shelled peas
4 eggs
100 g Gruyere cheese
80 g fresh cream
30 g 0 type flour
1 tablespoon of tarragon leaves optional
Pepper
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Boil the peas in a saucepan with about 120 ml of lightly salted water for 5 minutes. Then blend them to make a puree.
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Beat the eggs in a bowl with the whisk together with the cream, salt and pepper. Then add the flour, dropping it from a sieve to avoid lumps. At this point add the mashed peas.
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Grate the cheese and mix it with the rest, at the end check the salt. If you like, mix the tarragon last. Distribute the mixture inside the traditional French "moule à cannelé" molds or, alternatively, in molds that are about 5 centimeters in diameter. You just have to bake at 180°C for 20 minutes. Serve the morsels as an appetizer, perhaps accompanied with the crème fraiche (French sour cream) flavored with pepper or other spices.
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Distribute the mixture inside the traditional French "moule à cannelé" molds or, alternatively, in molds that are about 5 centimeters in diameter. You just have to bake at 180°C for 20 minutes.
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Serve the nuggets as an appetizer, perhaps accompanied with the crème fraiche (French sour cream) flavored with pepper or other spices.
