Flan with Wild Garlic and Peas

Peel shallot and chop finely. Heat butter in a pan and saute peas with shallot for a few minutes. Add 400 grams of cream (approximately 14 ounces) and simmer for about 5 minutes.  Season with salt, pepper and nutmeg.

Soak gelatine in cold water, squeeze and dissolve in pea mixture, stirring. Remove pan from heat and cool.  

Rinse wild garlic, shake dry and chop finely. Mix yogurt until smooth. Beat remaining cream until stiff and fold into yogurt. Fold yogurt mixture into pea mixture and pour into ramekins. Refrigerate for 3-4 hours.

Briefly dip ramekins in hot water and invert flan onto plates. Garnish with lettuce, wild garlic, orange slices and smoked salmon.