Dashi Jelly Recipe
Pea, prawn and dashi jelly - a dazzling combination that lights up this summery canapé from Daniel Clifford
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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
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