(*) or, in season, the appropriate mass of fresh peas, peas and potatoes cut into very small cubes, cook in a little salted water. Blend in a hand blender or with a hand blender, or pass through a sieve. Pour into a saucepan. Mix the pea puree with butter, juice of one lemon, whipped cream, salt, pepper, a little nutmeg and the finely chopped mint and beat until creamy. Place in a large piping bag with a star-shaped nozzle and pipe onto plates in large rosettes. Decorate with mint leaves.
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