Iris Garlic & Parsley With Parmesan And Courgette Cream

Preparation

1. 1

   Blanch the edamame beans in salted water for 5 minutes. Preheat the oven to 180°C.

2. 2

   Cut the green courgettes lengthwise, coat them with olive oil, thyme, salt, and pepper, then roast in the oven for 10 minutes. Cut the light green courgettes into a fine brunoise. Slice the green chili peppers.

3. 3

   Emulsify the cream with grated parmesan, salt, and pepper, then transfer to a piping bag fitted with a smooth nozzle.

4. 4

   To assemble, fill each Iris shell with the parmesan cream, insert a Barbucine leaf, place 3 edamame beans, some brunoise from both courgette types, 2 slices of green chili pepper, and finish with the microgreens.