- 120ml double cream
- 120ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 ⅓ sheets gelatine (the sheets are easy to snap into thirds)
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 5 egg yolks (freeze the whites for meringues)
- 15g golden caster sugar
- pinch salt
- 200g white chocolate, chopped
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 60g butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g frozen petits pois, defrosted
- pea shoots and edible flowers, to decorate
Put the cream and milk in a pan and heat slowly until almost boiling. Soak the gelatine in cold water until floppy.
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.
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.