Garden pea & asparagus mousse

Recipe uploaded by

Geraldene Holt

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Recipe by Geraldene Holt

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1. Brush 6 dariole moulds (100 ml/ 31⁄2 fl oz capacity) with mild olive oil and line the bases with discs of baking paper. Shell the peas and trim away and discard the cut end of the asparagus. Chop the asparagus into short lengths and put in a steamer with the peas. Steam for 3-5 minutes until the asparagus and peas are just tender but still bright green. Put 6 tbsp of steamed peas into a small bowl, spoon over the 1 tbsp olive oil and set aside.
2. Put the asparagus and the rest of the cooked peas in a food processor and whizz to a purée. Soften the gelatine in the wine or lemon juice in a small pan for 5 minutes, then put over a low heat until the gelatine is dissolved, stirring occasionally.
3. Whisk the cream with the tarragon until it is thick but still glossy. Stir the gelatine into the purée and fold in the cream with plenty of salt and pepper. Divide the mixture between the moulds so they are three quarters full, then put in the fridge for 2-3 hours or until set.
4. When ready to serve, run the blade of a small knife around the rim of the mousse and turn out each one on a small plate. Sprinkle the reserved peas around the base of each mousse and lay a tarragon sprig on top of each one. Drizzle a little more olive oil and a few dashes of balsamic vinegar over the peas. Serve straight away while still chilled.

Per serving

185 kcalories, protein 6g, carbohydrate 7g, fat 14 g, saturated fat 8g, fibre 3g, salt 0.04 g

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• Janet

  19 September 2008

  Janet commented on this recipe

  This is absolutely lovely and yes a little effort is required but the results are worth it.

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• Dan's

  04 November 2008

  Dan's rated and commented on this recipe

  

  Made this as a starter for dinner with friends and it was lovely and fresh. Also, for a relatively easy recipe it looked very impressive.

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Ingredients

• 1 tbsp mild olive oil , plus extra
• 300g shelled garden peas , about 900g/2lbs in ther pods
• 200g green asparagus tips
• 2 leaves of gelatine or 2 tsp or powdered gelatine
• 4 tbsp dry white wine or lemon juice
• 142ml carton double cream
• ½ tsp chopped fresh tarragon
• olive oil , balsamic vinegar and fresh tarragon sprigs, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 3 hrs min 3 hrs 30 mins

Ingredients

• 1 tbsp mild olive oil , plus extra
• 300g shelled garden peas , about 900g/2lbs in ther pods
• 200g green asparagus tips
• 2 leaves of gelatine or 2 tsp or powdered gelatine
• 4 tbsp dry white wine or lemon juice
• 142ml carton double cream
• ½ tsp chopped fresh tarragon
• olive oil , balsamic vinegar and fresh tarragon sprigs, to serve

Per serving

185 kcalories, protein 6g, carbohydrate 7g, fat 14 g, saturated fat 8g, fibre 3g, salt 0.04 g

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