Parmesan Crisps with Minted Pea and Lemon Cream

Instructions

1. 1

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

2. 2

   Make 8 equal mounds with the grated parmesan on the tray and gently flatten them into thin discs about 3 to 3 1/4 inches wide. Bake for 5 to 6 minutes at 200 °C / 400 °F, until melted and golden around the edges.

3. 3

   Remove the tray from the oven and let the crisps rest for 1 minute. While still warm, place them over a rolling pin, a clean bottle, or the edge of a mold to give them a slight curved shape. Let them cool completely until crisp.

4. 4

   While the crisps bake, cook the peas in boiling water for 2 minutes. Drain and briefly cool them under cold water to keep their bright color.

5. 5

   Place the peas, Greek yogurt, olive oil, mint, lemon zest, lemon juice, garlic, salt, and black pepper in a blender or food processor. Blend until smooth and thick.

6. 6

   Taste the cream and adjust the salt or lemon juice if needed. Transfer to a piping bag or bowl.

7. 7

   To serve, place a spoonful or pipe a ribbon of pea cream onto each parmesan crisp. Dust with sweet paprika and finish with microgreens on top. If desired, add a few extra drops of olive oil just before serving.