NL
Benoit de Witte
| 300 grams | peas (frozen) |
| 150 grams | cream |
| 50 grams | blanched spinach |
| 300 grams | vegetable bouillon |
| 9 grams | salt |
| 3 1/2 sheets | gelatine |
Heat the peas, cream, spinach, bouillon, and salt together while mixing until the mixture reaches 80 degrees Celsius.
Pass the mixture through a fine sieve.
Add the soaked gelatine and stir until fully dissolved.
Pour the mixture into rings and allow to set in the refrigerator.
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