Dashi Jelly Recipe - Great British Chefs

Ingredients

• 8 king prawns, large
• 100g of frozen peas
• 60g of butter
• 10ml of double cream
• 1/4 onion, chopped
• 125g of potatoes, peeled and chopped
• 250ml of chicken stock
• 275g of frozen peas
• 375ml of double cream
• 1 tbsp of lemon juice
• 1/2 tbsp of oil
• salt
• 330ml of mineral water
• 5g of kombu
• 3g of agar agar
• 15g of bonito flakes
• 1 handful of pea shoots
• 20g of butter