3/4 cups heavy cream (divided into ½ cup and ¼ cup)
1 sprig fresh tarragon
1/2 teaspoon sea salt
dash white pepper
dash ground ginger
1 cup frozen peas
1 tablespoon butter
Remove the peel in strips from the lemon using a vegetable peeler. Set aside. Juice the lemon and set the aside (you will have approximately 1 tbsp).
In a medium sauté pan over medium heat, cook shallots in olive oil, until translucent, 2-3 minutes. Deglaze with white wine and lemon juice and cook for another 2-3 minutes, until most of the liquid is evaporated. Add ½ cup cream, lemon peel, tarragon, salt, pepper, ground ginger and bring to a simmer. Add the frozen peas and continue to cook, stirring once or twice, until peas are soft, approximately five minutes. Stir in the butter and remove from heat. Remove the lemon peel and discard. Allow to cool slightly, then pulse in a food processor until smooth. Refrigerate for a half-hour.
Whip remaining ¼ cup cream until stiff. Fold the whipped cream into the pea puree until blended, being careful not to over-mix. Adjust seasoning and serve immediately.