Garden pea & asparagus mousse

Garden pea & asparagus mousse

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(3 ratings)

Cook: 3 hrs - 3 hrs, 30 mins 3 hours includes 2 hours' setting


Serves 6

Take advantage of in-season vegetables and make a fresh garden pea and asparagus mousse

Nutrition and extra info

Nutrition: per serving

  • kcal185
  • fat14g
  • saturates8g
  • carbs7g
  • sugars0g
  • fibre3g
  • protein6g
  • salt0.04g
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  • 1 tbsp mild olive oil, plus extra
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g shelled garden pea, about 900g/2lbs in ther pods



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 200g green asparagus tips



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 leaves of gelatine or 2 tsp or powdered gelatine



    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 4 tbsp dry white wine or lemon juice
  • 142ml carton double cream
  • ½ tsp chopped fresh tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • olive oil, balsamic vinegar and fresh tarragon sprigs, to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

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Comments, questions and tips

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9th Mar, 2015
This recipe contains GELATINE so should not be listed as vegetarian. Get it together, Auntie Beeb! :) Vegetarians can sub a quarter teaspoon of agar powder for the two teaspoons of gelatine, though this will result in a mousse with a somewhat firmer, less creamy texture.
5th Jun, 2012
I am a city and guilds culinary skills student and i did this recipe for one of my mocks. It became the joke of the class!! Basically it tastes like cold mashed peas, which i personally hate anyway!! But the positive side is that it is very colourful, and the garnish of peas and tarragon is very impressive, if you have an uncolourful menu, and you're not bothered by what a dish tastes like, you only need colour, then definitely add this bright green dish to the menu!!
21st Feb, 2012
...also can you use frozen garden peas?
21st Feb, 2012
can you make this a day ahead?
4th Nov, 2008
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.
19th Sep, 2008
This is absolutely lovely and yes a little effort is required but the results are worth it.
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