Pea Panna Cotta

For the Pea Panna Cotta

• 3 leaves of gelatine
• 200 g frozen peas
• 250

Soak the gelatine leaves in cold water for 10 minutes. Place the peas in a blender. Bring the 250ml of poaching liquid to the boil and add the gelatine. Pour into the blender and purée until smooth. Season with a little salt and purée again. Pass through a chinoise into a clean bowl placed over an ice bath. While the mix is cooling, whip the cream to soft peaks. When the pea mix is almost set,