Pea Mousse

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  • Recipe difficulty: Easy
  • 0 of 5
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  • Cooking time: 

Recipe for Kenwood by Eugene Hamilton


Pea Mousse

  • 100ml milk
  • 400ml double cream
  • 300g podded, blanched & drained fresh peas
  • 4g Agar Agar
  • Salt & pepper


  • Grapefruit
  • Olive Oil
  • White Balsamic Vinegar
  • Radish, sliced
  • Shallots, sliced
  • Smoked Salmon


  1. Attach whisk attachment, set the temperature to 120°C on the continuous setting. Add the milk, then agar agar then the cream. 
  2. Bring to the boil and simmer 2 minutes exactly. 
  3. Place the peas into the blender attachment and then pour the hot milk & cream over the peas, until smooth then return to the mixing bowl and bring to the boil once more. 
  4. Remove from the heat and pour into a jug, pour the mix in to moulds and allow to chill & set.
  5. In a separate bowl mix some grapefruit segments, olive oil, white balsamic vinegar, sliced radish, sliced shallots then season. Place on to a plate with the pea mousse, some hot smoked salmon and pea tendrils.

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