Pea Ice Cream & Salad with Goat’s Cheese, Bacon & Focaccia

Pea Ice Cream & Salad with Goat’s Cheese, Bacon & Focaccia

Created by Hans-Georg Ogrissek, Head Chef Petite Mort Restaurant Perth.

Note: Ice-cream maker required for this receipe.


2 Hour(s)



For 4 people

  • 200 grams Bacon
  • 350 grams Sugar
  • 250 mL Water
  • 1 Carrot Diced
  • 0.5 Onion Diced
  • 20 grams Celery
  • 150 mL Cream
  • 50 mL Milk
  • 10 grams Glucose
  • 300 grams Fresh Peas
  • 1 pinch(es) Salt and Pepper
  • 100 grams Peas
  • 15 grams Shallots
  • 10 mL Vinaigrette
  • 1 tablespoon(s) Lemon Juice
  • 1 teaspoon(s) Flowerdale Farm Dill
  • 1 teaspoon(s) Flowerdale Farm Chives
  • 1 pinch(es) Salt and Pepper
  • 150 grams Goats Cheese
  • 50 grams Cream Fraiche
  • 1 Lemon Zest
  • 100 mL Goats Milk
  • 10 grams Agar Agar
  • 4 Slices Bacon
  • 4 Slices Focaccia
  • 1 Punnet Flowerdale Farm Nasturtium Leaves
  • 1 Pot Flowerdale Farm Microgreen Red Shiso
  • 1 Punnet Flowerdale Farm Cornflowers

Adjust Quantity


  1. For the Pea Ice Cream: Create a bacon stock syrup by putting 250ml water and 350g of sugar with 200g bacon, 1 carrot, half onion, 20g of celery in a pot and bring to the boil.  Simmer for 20 minutes. Strain through a sieve.  Add 150ml cream, 50ml milk and 10g glucose to strained liquid and simmer for 5 minutes. Remove from heat and pour into a blender.  Blend for 8 minutes until aerated then add 300g fresh peas.  Blend until smooth and green with no lumps.  Season with salt and pepper to taste.  Place mixture in an ice-cream maker and combine until it has a nice creamy consistency, then let it set in the freezer for one hour.
  2. For the Pea Salad: Lightly cook 100g of peas in boiling water, drain,  then submerge in cold water to maintain crispness.  Drain and split peas in half and finely dice the shallots.  Mix with dill, chives and vinaigrette and season with salt, pepper and fresh lemon juice.
  3. For the Goats Cheese Fluid: Bring 100ml goats milk to the boil and add 10g of agar agar.  Whisk for 1 minute.  Add goats cheese, cream Fraiche and lemon zest.  Whisk together, pour onto a tray and refridgerate until cold.  After cold put in a blender and to get it smooth, pass through a sieve.
  4. To serve: Grill bacon and focaccia until crispy.  Slice thinly and divide amongst 4 plates.  Add scoops of pea ice cream, goats cheese fluid and pea salad.  Garnish with Flowerdale Farm nasturtium leaves, cornflowers and microgreen red shiso.