Pea mousse

This pea mousse is very stable. To make a vegan variant, simply substitute the cream and milk with their vegan counterparts.

component image

component image

Allergens and dietary requirements

Cow's milk
Lactose
Vegetarian

Ingredients

200

g

pea puree

100

g

double cream

100

g

milk

4

g

MSK Ultragel-5

3

g

salt

4

g

MSK Ultralin

1

g

MSK Flavour Enhancer

Recipe for:400 g

Preparation method

Put the cream and the milk into a pan and warm to 80°C.
Mix the salt, MSK Ultragel , MSK Ultralin and MSK flavour enhancer .
Add the powders to the cream and bring to the boil for 1.5 minutes.
Slightly warm the puree and mix with the cream.
Pour into moulds and refrigerate to set.

Serving suggestions

Delicious paired with mint, apricot, and cucumber.
Pairs well with carrot, almond, and rhubarb.
Perfect with lovage, artichoke, and parmesan cheese.

component image