Mousse of steam chicken breast with cream of green peas, cherry tomatoes and lemon-garlic gel.

Ingredients

Mousse of steam chicken breast. Boil the chicken for a couple of champagne. Grind using a blender with the cream and bring to taste with salt, pepper mixture . Rub through a sieve. Heat to 40 ° C * , enter the melted gelatin. The mass of transplant through the piping bag in a prepared quail shell. Chill. Carefully clean . Processed using pulivizatora pepper oil.Cream of green peas . Blanch the peas . Grind blender , rub through a sieve. Bring to taste with salt, pepper mixture , sour cream . Transplant through a pastry bag .Cherry tomatoes make an incision , remove the insides. Pour the lemon- garlic gel. Set on a cream of green peas . Garnish with watercress salad and flowers .Lemon- garlic gel. In olive oil, add the juice and finely chopped orange zest , lemon juice, garlic, honey , salt, chili pepper , a mixture of peppers , pectin . A little warm .Pepper oil . Vegetable oil blender with crushed pepper . Let stand . Decant the top.The land of olives. Chop the olives , dry at 80 ° C * , grind again. Bring to taste olive oil, spices.Cherry balsamic . Cherry juice evaporate over low heat until thick consistency , mix with balsamic cream .Carrot chips . Carrot dry thread on the right form .