Pea Mint Sorbet - Jörg Geiger Champagner Bratbirne

Recipe & Food-Styling: Mattia Risalti, Photo: Oliver Schwarzwald Plate and bowl: Ruud van den Eijnden & Jungwoon Lee / Instagram: @ruudvandeneijnden, @62613c Glas by Sulamith Gutwein & Manon Klein / Instagram: @surimimc, @manonklein

Plenus venter non studet libenter III

"A full belly doesn't like to study", as already mentioned, the translation is not quite right, so if you want to read it again, please click here.

For the second print edition of my magazine, we have selected works by students of the Department of Glass and Ceramic Design at Burg Giebichenstein and present simple pairings on these pieces.

This dish here is more than simple. What category is there under simple? Super simple or extra easy? Either way, the cold pea sorbet can really be made by anyone. And the legendary alcoholfree Chamapgner Bratbirne (Champagne Roasted Pear) just needs to be chilled and then opened. It doesn't get any easier than that. Jörg Geiger's fantastic non-alcoholic drink can be found more and more often in stationary retail or via the internet, e.g. at the Mindfuldrinking Club or directly from the manufacturer. To read my review of the Champagner Bratbirne, please click here.

Peas and mint are always a good combination. A little mint in the pea soup adds the necessary freshness. And the whole thing when cold with a little lemon, tastes extra fresh and green. This little amuse bouche is a perfect combination with the Champagner Bratbirne, which is a little more sedate with its cinnamon and yeast notes. To read my review of the Bratbirne, please click here. Peas and mint are always a good combination. A little mint in the pea soup adds the necessary freshness. And the whole thing when cold with a little lemon, tastes extra fresh and green. This little amuse bouche is a perfect combination with the champagne roast pear, which is a little more settled with its cinnamon and yeasty notes. A pairing for the whole year. Whether with a focus on the pea, which tastes more like spring, or more focus on the autumnal roast pear. In combination, it's exciting and quick and easy.

Cheers sober buddies!

Pea sorbet

300 g frozen peas

10 leaves fresh mint

Salt

Pepper

1 tablespoon olive oil

1 teaspoon lemon zest

Quickly puree the pea, lemon zest, olive oil and mint leaves with a hand blender to a smooth paste. Taste and season with salt and pepper.

Garnish the pea puree with mint and citrus zest and serve.