Pea mousse
A simple basic ingredient for an endless number of dishes. The unadulterated flavour of the peas is emphasized in this component. Creation by Gijs Kemmeren, Gkfoods, Raamsdonksveer, the Netherlands. Makes 1100g.
Ingredients
| 700 ml | pea coulis |
| 150 ml | egg whites, pasteurised |
| 250 ml | cream |
| 21 g | leaf gelatin, soaked in cold water |
| — | salt and pepper |
Instructions
- Heat the pea coulis to 80˚C and dissolve the gelatin in it.
- Once the gelatin has dissolved, cool the pea coulis in iced water.
- Beat the cream until it has the consistency of yoghurt.
- Beat the egg white with a sprinkle of salt into firm peaks.
- Mix the cooled pea coulis with the cream and then the egg white.
- Season with salt and pepper if desired and pipe into silicone moulds.
Serving suggestions:
- As an amuse-bouche on a rye bread crisp, a curl of mature cheese, double-podded peas, and pea blossom (photo).
- As part of a dish with fennel, chicory, mushrooms, or bacon.
- Use in a dish with other components of green legumes.