English Peas with Nasturtium Ice Cream and Pea Velouté Recpe - Great British Chefs

Ingredients

• 500g of whole milk
• 250g of double cream
• 35 nasturtium leaves, stems are fine as well
• 75g of liquid glucose
• 25g of dextrose
• 40g of non-fat milk powder
• 50g of caster sugar
• 1 pinch of sea salt
• 3.5g of pectin powder
• 20 nasturtium petals
• 500g of frozen peas
• 65g of spinach leaves
• 625ml of vegetable stock
• sea salt, to taste
• 100g of wild black rice
• 200ml of oil, for deep-frying
• 100g of pine nuts
• 100g of sunflower seeds
• 100g of pumpkin seeds
• 3g of Espelette pepper
• 1 garlic clove, minced
• 1 lemon, zested
• 80g of liquid glucose
• 5g of sea salt
• 500g of fresh peas in the pod, podded and shelled
• nasturtium flowers and leaves