Green peas are one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. Peas also contains three types of macro molecules; proteins, lipids och carbohydrates. Lipids constitute a group of naturally occurring molecules that include fats and it is this fat that is of interest when making “Pea Butter” (first demonstrated by the Modernist Cuisine (MC) team).
This is the procedure to make “Pea Butter”:
- Frozen high-quality sweet peas (thawed)
- 10% water (weight in regards to the peas). This is the proportion MC recommends and I have seen people using more or less only peas but I on the other hand used more than 10% though I otherwise had a hard time achieving a puree (even though I used a Vita-Prep). However, this depends on how thawed the peas are.
- 0,2% Pectinex Ultra SP-L
- Blend in a blender until pureed
- Ran the blender for some extended time and as a consequence of this achieving a raised temperature of the mixture/puree to active the Pectinex.
- I aimed for a temperature of 40 degrees celsius and when this was reached I turned off the blender and let the puree and the Pectinex act together for 20 minutes
- Divide the puree evenly between the centrifuge bottles
- I ran the centrifuge for two (2) hours at 5250 g and the refrigeration set to 5 degrees celsius. The centrifuged bottles are now containing three different layers. The first (most upper one) is the pea water followed by a thin layer of the pea “butter” (i.e. fat) and finally a third/lower layer of pea solids.
- Decant and filter the juice (“pea water”)
- Carefully scrape of the thin layer of pea fat (that is the main part I was interested in for this time but the juice can also be used for soups etc). The yield (in regards to pea butter) is very low so the bigger volume capacity of the centrifuge the better.
- Use it on, for instance, a sandwich