Two-color pea dessert
6 servings
50 minutes
The two-colored pea dessert is a refined Japanese treat that combines the tenderness of egg custard with the freshness of green peas. Its roots lie in the traditions of seasonal Japanese sweets, where natural ingredients create a harmony of flavors. The bright yellow layer of sweet egg custard intertwines with rich green pea puree, creating a visual and taste contrast. The dessert is soft, slightly sweet, with a subtle vegetal freshness. It is perfect for tea time, especially when paired with green tea that highlights its natural tones. The beautiful spiral design gives it aesthetic completeness, and chilling in the refrigerator makes it especially enjoyable on hot days.
1
Boil the eggs hard. Separate the yolks, sift them, add half of the sugar, and mix thoroughly.
- Chicken egg: 6 pieces
- Sugar: 100 g
2
Cook the green peas and blend them. Add the remaining sugar and cook, stirring constantly, until the paste thickens. The mixture should simmer slightly but not stick to the bottom of the pot. Then cool the paste as quickly as possible to prevent it from losing color.
- Green peas: 200 g
- Sugar: 100 g
3
Divide both mixtures into six portions. Moisten a piece of cotton cloth and wring it out well. Place a portion of the pea mixture in the cloth and top it with a portion of the yolk mixture. Close the cloth and twist the top part to leave a nice spiral imprint on the surface of the pastry. By squeezing the cloth, you also join the two layers of the pastry. Make five more pastries in the same way.
4
Put the dessert in the fridge for 30 minutes.