In a large saucepan of boiling water, dissolve salt (reserve 1/4 tsp.). Add peas and blanch for 2 minutes. Drain and rinse under cold water; drain well. Place peas, mint, sugar, remaining salt and pepper in a blender or food processor; puree until very smooth. With motor running add egg whites one at a time; pour in cream and blend until well combined.
Divide pea mixture among 6 greased 1/2-cup ramekins or custard cups lined with parchment rounds. Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil and make vent holes using a sharp knife. Bake at 350 degrees for 30 minutes or until tester inserted into center of timbale comes out clean. Let rest for 2-3 minutes; run knife around edge of each and turn timbales out onto warmed plates.
Remove parchment rounds. Garnish with a sprig of mint and a dollop of sour cream.
Ingredients
1/2 cup Nature's Best Dairy® Cream, Whipping
3 Nature's Best Dairy® Egg(s), whites only
2 1/2 tbsp Peak Fresh Produce® Mint, chopped
6 sprigs Peak Fresh Produce® Mint
4 cups Peak Fresh Produce® Peas, fresh or frozen and thawed
1/4 tsp pepper, freshly ground
1 tbsp salt
1 container Nature's Best Dairy® Sour Cream, to garnish
