Cappuccino peas, bacon flavoured whipped cream

Serves 4 – 10 min preparation – 25 min cooking – 2h cooling 

• Heat 20cl of cream in a saucepan. Fry 100g of diced bacon in a pan. 
• Add the bacon to the cream and let it infuse. 
• Once the cream has cooled down, pass it through a sieve to remove the bacon.
• Fill the siphon with the cream and inject a charger of gas into it. 
• Put the siphon in the fridge for at least 2h. 
• In a saucepan, bring to a boil 30cl of salt water and add 120g of peas. 
• Leave it to simmer for 15 min.
• Drain and mix peas.
• Strain if necessary, then add 7cl of milk and 2cl of liquid cream. 
• Mix the soup in a blender or using an immersion blender.
• Add 2g of iotagel and boil for 1 min. 
• Pour the soup into verrines (small heat-proof dessert glasses) and put them in the fridge.
• Just before serving top it with the whipped cream using the siphon.