Pea Mousse with Pickled Shallots, Mushrooms and Arran Blue
250ml Whipping cream
1 ½ sheets gelatine
Salt and White Pepper
Soak gelatine in cold water
Bring cream to the boil add soaked gelatine
Cook Peas in boiling salted water until soft
Combine peas and cream, blitz season and pass through a fine sieve. Pour into moulds and place in fridge to set.
Pickled Shallots and Mushrooms
100ml White Wine Vinegar
1packet shimiji Mushrooms
1 shallot cut into rings
Bring the sugar and vinegar to the boil.
Remove from heat and divide between 2 dishes containing the shallot rings and the mushrooms and leave to cool.
Blitz the peas adding a small amount of water at a time until you have a smooth paste, season with salt and pass.
Thinly slice focaccia and place on an ovenproof tray drizzle with olive oil and sea salt
Place in a hot oven until golden brown
Crumbled Arran Blue
Unmould the mousse into a bowl
Garnish with mushrooms, shallot, pea puree, toast, cress and parmesan
Finish with Arran Blue cheese.