Rabbit, pea and black olive trifle with rabbit lollipops

Shopping list

• Fruit and vegetables

  • 8 pea shoots, to garnish
  • 1 shallot, finely chopped
  • 1 tsp fresh marjoram leaves

• Tins, packets and jars

  • 570ml/1 pint rabbit or chicken stock
  • 6 black olives, pitted, sliced

• Cooking ingredients

  • 1 leaf gelatine, soaked in water
  • 40g/1½oz sugar
  • 70g/2½oz sugar
  • olive oil
  • 100g/3½oz dried powdered black olives (remove the pits from black olives and dehydrate in a low oven for 24 hours; when dry, grind in a spice grinder)
  • salt and freshly ground black pepper

• Biscuits, snacks and sweets

  • 2 tbsp gingerbread crumbs (gingerbread biscuits crushed into crumbs)

• Dairy, eggs and chilled

  • ½ pint double cream
  • 5 free-range egg yolks
  • 100g/3½oz whipping cream

• Meat, fish and poultry

  • 1 whole rabbit

• Other

  • 100g/3½oz petit pois
  • 2 tbsp water
  • 100g/3½oz fresh peas

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