INGREDIENTS
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Salad
2 gelatine leaves
600g fresh peas, shelled
Caster sugar
Salt
200ml double cream, semi-whipped
Small bunch mint
2 long shallots, finely diced
3 punnets pea shoots
4 slices Parma ham
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Dressing
1 egg yolk
Zest and juice of 2 lemons
125ml olive oil
100ml rapeseed oil
Method
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Peas & Pea Mousse
Soak the gelatine leaves in cold water until soft.
Cook two-thirds of the peas in boiling salted water with a large pinch of caster sugar for about 4 minutes.
Drain and plunge immediately into iced water. Leave for a few minutes, then drain well.
Cook the remaining peas in the same way, retaining their cooking water.
Place this final third of peas into a blender with 150ml of the cooking water.
Add the soaked gelatine and blend to a smooth purée.
Pass through a fine sieve, then place into a bowl and refrigerate.
Stir from time to time until the mixture is nearly set.
Fold in the semi-whipped cream (it should be the consistency of thick custard).
Season, add 1 tbsp finely chopped mint, and adjust with a pinch of sugar or a squeeze of lemon juice if needed.
Chill until ready to serve.
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Dressing
Place the egg yolk, lemon juice and zest into a blender and blend for 1 minute.
Slowly add 125ml olive oil, adding a little water if the dressing becomes too thick.
Season to taste and finish with a small pinch of chopped mint.
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Shallots & Assembly Preparation
Cook the diced shallots gently in the remaining rapeseed oil until soft but not coloured.
Transfer to a bowl and allow to cool.
Add the reserved cooked peas, a large pinch of chopped mint and enough dressing to bind lightly.
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FINAL ASSEMBLY
Spoon the shallot and pea mixture onto the plate with a little extra dressing.
Add quenelles or spoonfuls of the pea mousse.
Finish with pea shoots and slices of Parma ham.