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Peas and mint

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Ingredients

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Pea mousse (prepare a day in advance)

  • 500g of frozen petit pois
  • 220g of milk
  • 90g of high-quality olive oil, Ollie recommends Baux Valley
  • 1 pinch of salt
  • 1 pinch of sugar
  • 2 1/2 sheets of gold gelatine

Mint snow (prepare a day in advance)

  • 500ml of water
  • 150g of mint
  • 60g of sugar
  • 1 pinch of salt

Mint oil

  • 1l water
  • 30g of salt
  • 100g of mint
  • 100g of baby spinach
  • 100g of high-quality olive oil, Ollie recommends Crete Gold
  • 100g of vegetable oil
  • 1 pinch of salt

Peas

  • 16 mangetout
  • 120g of peas, fresh, podded

Lemon dressing

  • 32g of lemon juice
  • 10g of Chardonnay vinegar
  • 10g of water
  • 2g of sugar
  • 2g of salt
  • 100g of extra virgin olive oil

To serve

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Method

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1
Start by making the pea mousse, as this will need to be made a day in advance. Add the peas, milk, olive oil, salt and sugar to a blender and blitz until smooth. Pass through a fine sieve
  • 500g of frozen petit pois
  • 220g of milk
  • 1 pinch of salt
  • 1 pinch of sugar
  • 90g of high-quality olive oil, Ollie recommends Baux Valley
2
Place the gelatine in a bowl of cold water for 5 minutes, or until softened. Add a ladleful of the sieved purée to a small pan and gently warm through, then dissolve the softened gelatine into it. Add the mixture to the rest of the purée, stirring to combine
  • 2 1/2 sheets of gold gelatine
3
Divide the mixture between eight serving bowls, aiming for roughly 100g of mousse per bowl. Cover each bowl with cling film and lightly press it over the surface of the mousse – this prevents a skin from forming and stops the mousse absorbing any aromas. Leave to set overnight in the fridge
4
For the mint snow, divide the mint between two mixing bowls. Bruise the mint in one of the bowls using the back of a rolling pin, or another heavy object
5
Add the water, sugar and salt to a pan and bring to the boil, then pour over the bruised mint. Cover the bowl with cling film and allow the mint to infuse for 10 minutes
  • 1 pinch of salt
  • 500ml of water
  • 60g of sugar
6
Pass the liquid through a sieve, making sure to squeeze out all of the liquid from the leaves. Bruise the mint in the second bowl, then bring the infused liquid to the boil and pour over the second bowl of mint, again allowing it to steep for 10 minutes before straining through a fine sieve. Pour the liquid into a container, allow to cool then freeze overnight
7
On the day you plan to serve the dish, use a fork to scrape the frozen mint-infused liquid into large flakes, making sure you scrape right down to the bottom so no large chunks of ice remain. Reserve in the freezer until needed
8
For the mint oil, bring the water to a rapid boil and add the salt. Using a large slotted spoon to assist you, blanch the mint and baby spinach in small batches, cooking each batch for 30 seconds. As soon as each batch is done, plunge into a bath of ice water to refresh
9
Drain the blanched spinach and herbs well and place in the centre of a clean tea towel or muslin cloth. Twist the cloth to squeeze all the liquid out of the leaves until they feel dry
10
Blend the herbs with the oil in a high-powered blender with a pinch of salt on the highest speed possible, until the oil turns bright green and the outside of the blender feels hot to the touch. Drain the oil through a sieve lined with two layers of muslin cloth, set over a bowl to catch the liquid
  • 1 pinch of salt
  • 100g of vegetable oil
  • 100g of high-quality olive oil, Ollie recommends Crete Gold
11
To prepare the fresh peas, blanch the mangetout in rapidly boiling salted water for 20 seconds until softened, then refresh in ice water. Leave them to drain on kitchen paper
  • 16 mangetout
12
Divide the fresh podded peas into smaller and larger peas. Keep the small peas aside to be served raw
  • 120g of peas, fresh, podded, as small as possible
13
Blanch the larger peas in rapidly boiling salted water for 1–2 minutes until tender, then refresh in iced water. Leave them to drain on kitchen paper
14
Carefully split open one side of the mangetout and remove the string of small undeveloped peas from the inside. Fill with 4 or 5 of the larger blanched peas to resemble a full pod
15
To make the lemon dressing, mix together the lemon juice, vinegar, water sugar and salt, then use a hand blender to emulsify with the olive oil. Set aside
  • 100g of extra virgin olive oil
  • 32g of lemon juice
  • 10g of Chardonnay vinegar
  • 10g of water
  • 2g of sugar
  • 2g of salt
16
To serve, remove the pea mousses from the fridge. Mix the reserved small raw peas with a spoonful of the lemon dressing and scatter a tablespoon of them over the top of each mousse
17
Place two of the stuffed mangetout pods on top, pointing at 7 and 5 o’clock. Drizzle a few drops of the Chardonnay vinegar over each dish. Place one mint tip on its side immediately to the left of the mangetout, then insert another five tips around it
  • 48 mint, tips
  • 16ml of Chardonnay vinegar
18
Lightly dress the pea shoots in the lemon dressing, then place 6 above the stuffed mangetout and top with a pea or viola flower. Add a tablespoon of the mint snow over the mint leaf on its side, then top with another viola. Drizzle 2 pipettes of the mint oil around the plate and serve
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