English to German Other Cooking / Culinary

Bei folgender Beschreibung der Zubereitung einer Suppe verstehe ich den einegesternten Teil nicht so ganz. Soll man aus dem Püree in 7 x 7 cm große Schalen geben oder in 7 x 7 cm große Streifen formen....(aber wie solld as dann mit den nachher hinzugefügten Erbsen aussehen). Ich versteh das nicht. Und nachher alles in einen Cone?

Vélouté of white asparagus with pea mousseline

Make a pea puree. Cook the peas “à l’anglaise” (traditional French method of cooking vegetables in large amounts of salted water) cool them down, mix them with a very small amount of raw mint, and start pureeing. Keep aside a small amount for the bouillon and let it cool down. The rest of the puree is thickened by use of 8 sheets of gelatine per kilo. Make sure that the puree is malleable, yet not liquid.

*Fit it into “7cmx7cm” frames* and add the cooked and peeled peas. (“40g” of puree and “5g” of edible-podded peas). Set a small amount of puree aside and put it into a cone.

Make the bouillon with the unpeeled asparagus and put aside. Cut off the asparagus tops at 7cm (below the buds) and reserve them for later. Finely slice the stems, let them sweat in a bit of butter, and let them broth with the asparagus adding a small amount of cream. Adapt the dosage of both broth and cream depending on the bitterness of the asparagus. Mix and strain it, using a small iron conical strainer.