Impress dinner guests with this creamy pea mousse, which makes a great dessert that’s bang on trend. Decorate with pea shoots and flowers for the wow factor
Prep:15 mins
Serves 6-8
120ml double cream120ml milk3 â…“ sheets gelatine (the sheets are easy to snap into thirds)5 egg yolks (freeze the whites for meringues)15g golden caster sugarpinch salt200g white chocolate, chopped60g butter, chopped200g frozen petits pois, defrostedpea shoots and edible flowers, to decorate
STEP 1Put the cream and milk in a pan and heat slowly until almost boiling. Soak the gelatine in cold water until floppy.STEP 2Put 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.STEP 3Turn 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.
