2 tbsp water
For the rabbit, preheat the oven to 200C/400F/Gas 6. Remove the racks, loin and kidneys of the rabbit. Place on a baking tray and roast for a few minutes until cooked through. Keep to one side to cool slightly. Roll the loins in cling film making them into a sausage shape sealing in the juices. Place the loins and rack on a tray and leave to chill in the fridge.
Remove the rest of the organs of the rabbit and the head and discard them. Place the rabbit carcass into a large pot and cover with rabbit or chicken stock. Cook at a gentle simmer until the meat is tender. Pick the meat off the bone and place evenly into four to six trifle dishes, along with a few slices of black olives.
Reduce the stock left over from cooking the carcass by half. Whisk in the soaked leaf of gelatine and then pass through a fine sieve into a clean jug. Poor the liquid into the trifle dishes, just covering the meat. Cover and leave the liquid to set in the fridge.
For the pea custard, blanch the petit pois for two minutes in a pan of boiling salted water. Drain and transfer the peas to a blender or food processor. Blend until smooth. Place the pea purée and cream into a pan and bring to the boil, then reduce the heat to a simmer. In a bowl, whisk together the sugar and egg yolks until pale and fluffy, then poor the pea and cream mixture over the sugar and the eggs. Whisk and return the mixture to the pan on the stove. Cook it over a gentle heat until it coats the back of the spoon. Leave to cool, before transferring to a suitable container and placing in the fridge.
For the caramel, place the sugar and water in a thick-based pan and boil to create a golden-brown caramel, brushing the side of the pan with water every 40 seconds.
Prepare a baking tray covered with parchment paper and return to the rabbit loins. Remove the cling film, slice them in half and trim. Skewer the rabbit loins onto sticks and dip the loins in the caramel to cover and make lollipops. Transfer them onto the parchment paper to set.
For the pea salad, blanch the peas in a pan of boiling salted water for two minutes. Remove with a slotted spoon and transfer to a bowl of ice cold water to cool. Drain well and place in a blender or food processor. Add the shallot and marjoram leaves and blend to a smooth purée, adding olive oil to achieve a textured consistency. Add one tablespoon of the black olive powder and mix well.
For the gingerbread cream, place the cream in a bowl. Whip the cream until soft peaks form when the whisk is removed from the bowl. Add the ginger breadcrumbs. Season with salt and freshly ground black pepper, to taste, and set aside in the fridge.
Slice the rabbit racks into double cutlets and season with salt and freshly ground black pepper, to taste.
To serve, layer the pea custard on top of each jelly, then cover with the pea salad and the remaining powdered olives. Top the dish off with the cutlets, the shoots and a spoonful of the gingerbread cream. Garnish the side of the bowl with the rabbit lollipops.
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