Mousse of petits pois with crisp bacon

Method

1. For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened.

2. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat.

3. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again.

4. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes.

5. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.

6. For the onion rings: heat a frying pan with 1-2cm of oil.

7. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp.

8. For the garlic croutons: drizzle the croutons with garlic olive oil.

9. To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.