Alright, perhaps they’re a bit closer to yellow, although the delicate tips of these lemon-colored pea tendrils are worth the time and effort to go through them and snip off the tender morsels, leaving the stalks for another use, like family meal. Yesterday we served these tender tips as part of our pea soup with whipped ranch and tomato powder. We find it quite amazing, the number of ingredients that can be found in powdered form these days. Add to that the items that we would like to make into a powder and you have a true abundance of ideas. We have even seen packets of powdered hollandaise and it makes us wonder what it would be like if we could make our own version of powdered hollandaise and what we could do with it. Imagine a small succulent salad of golden pea tendrils, lightly dusted with hollandaise powder perched on top of a few caramelized Florida Pink Shrimp. Or a small, silky square of deep chocolate, gently dusted with a yuzu-brown butter sabayon powder. Or…
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