Here is a fragrant summer starter that can be prepared in advance. A glass of pea cream, bacon foam, and a parmesan crisp. A delicious, original, and very pretty appetizer.
Pea cream: sauté the chopped onions in a drizzle of oil. Heat the broth, add the onions and the peas, and cook for about 15 minutes. Blend finely, add the cream and the walnut oil. Adjust the seasoning, possibly adding a bit of broth depending on the desired texture, then blend again and set aside.
Lard foam: heat the milk and cream in a saucepan. Add the parmesan cut into pieces, and let it melt. Add the slice of lard, cover, and let it infuse for 20 minutes. Strain, then pour the cooled mixture into a siphon. Charge, shake, and let it sit in the fridge for at least 1 hour.
Parmesan crisps: grate the Parmesan cheese (avoid powdered Parmesan which dries out but does not melt) and place small piles in a hot pan. Allow to melt and lightly color. Carefully lift the formed crisps. Brown the slice of smoked bacon and then cut it into thin strips.
To finish, pour the pea cream into small glasses, put the parmesan mousse using the siphon. Distribute the strips of bacon and place a parmesan crisp on top.
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