Crispy Parmesan Baskets with Minted Pea Cream, Quick-Pickled Radish, and Lemon

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper or a silicone mat.

2. 2

   For the quick pickle, combine the white wine vinegar, water, sugar, 1/4 teaspoon salt, and 1 tablespoon lemon juice in a small bowl. Add the thinly sliced radishes, toss, and let sit for 15 minutes while you prepare the rest.

3. 3

   Make 8 circles of finely grated Parmesan on the tray, using about 20 g of cheese per circle and leaving space between them. Bake for 5 to 7 minutes at 200 °C / 400 °F, until the cheese is melted and the edges are golden.

4. 4

   Remove the tray from the oven and let the Parmesan rounds rest for 30 to 45 seconds, until they can be handled without breaking. Carefully drape them over inverted muffin cups or small glasses to form basket shapes. Let cool completely until crisp.

5. 5

   While the baskets cool, bring water to a boil in a small saucepan. Add the peas and cook for 2 minutes. Drain and briefly rinse under cold water to keep their bright color.

6. 6

   Place the cooked peas, cream cheese, heavy cream, olive oil, mint leaves, lemon zest, the remaining tablespoon of lemon juice, 1/2 teaspoon salt, and black pepper in a food processor or blender. Blend until smooth and thick.

7. 7

   Taste the pea cream and adjust with more salt if needed. If you want a lighter texture, add 1 teaspoon of water and blend again.

8. 8

   Lightly drain the pickled radishes so they do not soften the Parmesan baskets.

9. 9

   Assemble just before serving: fill each crispy Parmesan basket with a generous spoonful of minted pea cream, top with a few slices of pickled radish, and finish with a little extra lemon zest or small mint leaves if desired.

10. 10

    Serve immediately to preserve the contrast between the crisp baskets, silky cream, and the fresh, tangy bite of the pickled radish.