Chilled spring pea soup smoked buttermilk granita, chocolate mint, broad beans

Chilled spring pea soup smoked buttermilk granita, chocolate mint, broad beans

Created by Daniel Armon, Executive Chef of Serafino Restaurant at Serafino Wines.


1 Hour(s)



For 4 people

  • 1 cup(s) Garlic scapes (chopped)
  • 6 cup(s) Frozen peas
  • 2 cup(s) Shelled fresh peas
  • 8 tablespoon(s) Olive oil
  • 20 Chocolate mint leaves
  • 2 cup(s) Pork hock stock
  • 4 cup(s) Vegetable stock
  • 1 handful(s) Parsley
  • 1 liter(s) Buttermilk
  • 50 grams Sugar
  • 150 mL Water
  • 1 Lemon (juiced - for granita)
  • 1 pinch(es) Salt
  • 2 cup(s) Lemon Juice (for lemon gel)
  • 2 cup(s) Simple syrup (1=1 sugar, water melted down)
  • 10.5 grams Agar agar
  • 1 Punnet Flowerdale Farm Viola Flowers
  • 1 Punnet Flowerdale Farm Broad Bean Flowers
  • 1 handful(s) Broad beans to garnish

Adjust Quantity


  1. Pea Soup: Blanch garlic scapes and parsley for 45 seconds, then refresh in ice water and drain well. Blanch fresh peas for 3 mins and refresh (set aside a few for garnish). Blanch frozen peas for 1 minute and refresh. Vitamix with olive oil, chocolate mint leaves (keep a few aside for garnish), pork hock stock and vegetable stock. Season to taste.
  2. Granita: Make sugar syrup with 50g sugar and 150ml water. Cool and blend with buttermilk, juice of 1 lemon and salt. Pour into tray and freeze, fluffing with a fork while it freezes.
  3. Lemon Gel: Strain 2 cups of lemon juice into saucepan. In a separate saucepan, combine agar and simple syrup and whisk over medium heat for 5 mins. Warm lemon juice without boiling and slowly whisk simple syrup and agar mix. Set in tray and once firm blitz to a smooth gel.
  4. To Serve: Garnish the rim of the bowl with lemon gel, spring peas, broad beans, chocolate mint, Flowerdale Farm Violas and Broad Bean Flowers. Place 200ml of chilled pea soup in bowl. Pipe some lemon gel in the middle and spoon buttermilk granita over the top.