Making the Pea Mint & Whipped Ricotta Terrine is an enjoyable process. Follow these steps to create this incredible dish:

1. Prepare the Peas: If using fresh peas, bring a small pot of salted water to a boil. Add the peas and blanch for 2-3 minutes. Drain and immediately transfer to an ice bath to stop the cooking process. If using frozen peas, skip this step as they are already blanched.

2. Blend the Peas: In a blender or food processor, combine the blanched peas (or thawed peas), olive oil, lemon juice, and a pinch of salt. Blend until smooth. You may leave a few chunks for texture if desired.

3. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip; you want it to remain light and airy.

4. Combine Ricotta and Mint: In another bowl, mix the ricotta cheese with the finely chopped mint leaves. Season with salt and pepper to taste.

5. Fold in the Cream: Gently fold the whipped cream into the ricotta mixture until well combined. This will create a light and fluffy texture.

6. Layer the Mixture: In a terrine mold or a loaf pan lined with plastic wrap, spoon half of the ricotta mixture into the bottom. Spread it evenly.

7. Add Pea Mixture: Next, add the blended pea mixture on top of the ricotta layer, smoothing it out evenly.

8. Finish with Ricotta: Finally, top with the remaining ricotta mixture, smoothing it out to cover the peas completely.

9. Chill: Cover the terrine with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to meld and the terrine to set properly.

10. Unmold and Serve: When ready to serve, gently lift the terrine out of the mold using the plastic wrap. Slice into portions and arrange on a serving platter.