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These glasses of cold pea cream with tomato and crunchy ham are a good alternative when the heat is on the rise. It is a fantastic idea for legumes in summer.
If you look at the idea, it starts with the classic plate of peas with ham but updated to be able to drink in summer. We have also given you a more chic presentation using Martini glasses that we have cooled to prevent the cream from overheating when serving.
This presentation, even if it is special, we can also use at home. Although it is a good alternative to prepare in a informal meeting or even buffet because the glasses carry less quantity than a deep plate.
Whether you use glasses or plates, do not forget to put the ham just before serving. If you leave the plate mounted, the ham will take on moisture and lose its crunchy touch. You also have to be careful when adding salt because crispy ham provides more salt than raw ham. So, it is better to leave the pea cream a bit bland than go too salty because we run the risk of ruining our glasses of cold pea cream with tomato and crunchy ham.
Cups of cold pea cream with tomato and crispy ham
A classic renewed recipe perfect for summer.
- Mayra Fernandez Joglar
- Recipe type: creams
- Calories: 200
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 100 g guisantes
- 60 g of olive oil (50 g + 10 g)
- 50 g of liquid cream for cooking
- 2 tomates
- 50 g of Iberian ham in thin slices
- Salt and pepper
Preparation
First of all, as always, prepare the ingredients.
We cook the peas in a pot with a glass of water for 20 minutes over medium heat.
Meanwhile, we grate the tomatoes well washed and dried. Thus we will obtain a tomato pulp puree.
We season with 10 g of olive oil and salt. We reserve until the time of assembly.
Once cooked, the we drain reserving the water cooking.
We put them in the blender glass, salt and pepper and we grind together with the cream until a smooth and fine cream is obtained. If necessary, we can add part of the cooking water to obtain a more liquid texture.
We adjust salt and we emulsify with the 50 g of olive oil. This way we will have a soft and light cream but with more body. We reserve in the fridge for at least 1 hour.
On a plate we put a sheet of kitchen paper, we place the slices of Iberian ham and cover them with another sheet of paper. We put the dish in the microwave and the we roast for 2 minutes checking that they do not burn. Once the time has elapsed, we remove the upper sheet and let it cool.
When it has reached room temperature we undo them with our fingers. They will be very crisp and brittle.
For mounting, We distribute the cold pea cream among the cold glasses. We will ensure that they all have approximately the same amount. We put a couple of tablespoons of the grated and seasoned tomato on top. Top with the crispy ham shavings. We serve immediately so that the ham does not get wet and lose its texture.
