Pea mousse
Ingredients
- 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
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