120ml double cream
31 /3 sheets gelatine (the sheets are easy to snap into thirds)
5 egg yolks (freeze the whites for meringues)
15g golden caster sugar
200g white chocolate, chopped
60g butter, chopped
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.
PER SERVING (8)
341 kcals • fat 26g • saturates 15g • carbs 19g • sugars 18g • fibre 1g • protein 6g • salt 0.3g