2 amaretti, crumbled 2 tablespoons double cream
3 eggs, separated
1 tablespoon plain flour
150ml/1/4 pint Chicken Stock (see page 249)
750 g/1 lb 10 oz shelled peas
pinch of ground cinnamon
40 g/1 1/2 oz breadcrumbs
50 g/2 oz butter, plus extra for greasing


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a tart tin with butter, sprinkle with the breadcrumbs and turn the tin to coat.
2.Tip out any excess. Melt half the butter in a saucepan, add the peas and cook over a low heat, stirring occasionally, for 5 minutes.
3.Add the stock and cinnamon and simmer for 5 minutes or until the peas are tender. Drain and pass through a food mill. Melt the remaining butter in a pan.
4.Por in the pea purée, sprinkle with the fiour and cook over a low heat, stirring constantly. Add the amaretti, cream and egg yolksS and season to taste with salt.
5.Remove from tho heat and leave to cool. Whisk the egg whites to stiff peaks and fold in. Pour into the prepared tin and bake for about 45 minutes then serve.

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