Pea mousse

• double cream↗120ml ml
• milk↗120ml ml
• gelatine↗3 ⅓ sheets sheets

  (the sheets are easy to snap into thirds)

• egg yolks↗5

  (freeze the whites for meringues)

• golden caster sugar↗15g g
• salt↗pinch pinch
• white chocolate↗200g g

  chopped

• butter↗60g g

  chopped

• frozen petits pois↗200g g

  defrosted

• pea shoots↗

  and edible flowers, to decorate

Step-by-step instructions

1. 1

   Put the cream and milk in a pan and heat slowly until almost boiling. Soak the gelatine in cold water until floppy.

2. 2

   Put the egg yolks in a bowl with the sugar and whisk together with the salt. Pour the milk mixture over the yolks, then pour the lot back into the pan (give it a wipe first to clean the bottom) and stir the mixture over a low heat until it starts to thicken and make a thin custard. Keep stirring and don’t turn the heat up too high or the eggs might start to cook into clumps.

3. 3

   Turn off the heat and stir in the gelatine, chocolate and butter then, once incorporated, stir in the peas. Whizz in a blender until it is as fine as you can get it, then pour it through a sieve into a jug. Either chill in a box or divide the mixture between glasses and chill them. If you’ve chilled the mixture in a box, spoon or pipe it into glasses to serve and decorate with pea shoots and flowers.