MINTED MANGETOUT MOUSSE

Preparation Method :

• Put the mangetout in a saucepan. Bring the stock to the boil in another pan and pour over the mangetout.
• Cover and simmer rapidly for 2 minutes, taking care that the liquid does not evaporate. The mangetout should still be crisp and bright green.
• Liquidize the mangetout with the cooking liquid, sugar, salt and pepper until smooth.
• Beat together the mayonnaise, ricotta and cream.
• Put the remaining cold stock in a saucepan. Sprinkle over the Gelozone and stir until completely dissolved. Heat gently, stirring, until the mixture begins to steam. Do not allow to boil.
• Beat the dissolved Gelozone into the ricotta mixture, then fold in the mangetout puree, mint "and lemon juice. Add more salt and pepper if necessary.
• Pour into six ramekins, cover and chill. Garnish with a mint sprig before serving.