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Greg Doyle, Grant King, Katrina Kanetani
4
Medium
By Greg Doyle, Grant King and Katrina Kanetani
Published 2008
Preheat the oven to 42°C/108°F (see Note). To make the pea mousse, soak the gelatine in a small bowl of cold water until softened, then remove and squeeze gently to drain any excess water. Bring a pot of water to the boil and