- Preparation and cooking time
- Serves 6-8
- 120ml double cream
- 120ml milk
- 3 ⅓ sheets gelatine (the sheets are easy to snap into thirds)
- 5 egg yolks (freeze the whites for meringues)
- 15g golden caster sugar
- pinch salt
- 200g white chocolate , chopped
- 60g butter , chopped
- 200g frozen petits pois , defrosted
- pea shoots and edible flowers, to decorate
- STEP 1
Put the cream and milk in a pan and heat slowly until almost boiling. Soak the gelatine in cold water until floppy.
- STEP 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.
- STEP 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.