Pea mousse served in small shot glasses

Pea mousse

Name: Pea mousse
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6-8
Ingredients: 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

Good Food team

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Serves 6-8

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (8)

kcal341
fat26g
saturates15g
carbs19g
sugars18g
fibre1g
protein6g
salt0.3g

Method

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

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