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Pea mousse served in small shot glasses

Pea mousse

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Impress dinner guests with this creamy pea mousse, which makes a great dessert that's bang on trend. Decorate with pea shoots and flowers for the wow factor

  • Gluten-free
Nutrition: Per serving (8)


  • 120ml double cream
  • 120ml milk
  • 3 ⅓ sheets gelatine (the sheets are easy to snap into thirds)
  • 5 egg yolks (freeze the whites for meringues)
  • 15g golden caster sugar
  • pinch salt
  • 200g white chocolate , chopped
  • 60g butter , chopped
  • 200g frozen petits pois , defrosted
  • pea shoots and edible flowers, to decorate


  • STEP 1

    Put the cream and milk in a pan and heat slowly until almost boiling. Soak the gelatine in cold water until floppy.

  • STEP 2

    Put the egg yolks in a bowl with the sugar and whisk together with the salt. Pour the milk mixture over the yolks, then pour the lot back into the pan (give it a wipe first to clean the bottom) and stir the mixture over a low heat until it starts to thicken and make a thin custard. Keep stirring and don’t turn the heat up too high or the eggs might start to cook into clumps.

  • STEP 3

    Turn off the heat and stir in the gelatine, chocolate and butter then, once incorporated, stir in the peas. Whizz in a blender until it is as fine as you can get it, then pour it through a sieve into a jug. Either chill in a box or divide the mixture between glasses and chill them. If you’ve chilled the mixture in a box, spoon or pipe it into glasses to serve and decorate with pea shoots and flowers.

Recipe from Good Food magazine, July 2018

Goes well with


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