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Nutrition: per serving

  • kcal185
  • fat14g
  • saturates8g
  • carbs7g
  • sugars0g
  • fibre3g
  • protein6g
  • salt0.04g
    low

Method

  • step 1

    Brush 6 dariole moulds (100 ml/ 31⁄2 fl oz capacity) with mild olive oil and line the bases with discs of baking paper. Shell the peas and trim away and discard the cut end of the asparagus. Chop the asparagus into short lengths and put in a steamer with the peas. Steam for 3-5 minutes until the asparagus and peas are just tender but still bright green. Put 6 tbsp of steamed peas into a small bowl, spoon over the 1 tbsp olive oil and set aside.

  • step 2

    Put the asparagus and the rest of the cooked peas in a food processor and whizz to a purée. Soften the gelatine in the wine or lemon juice in a small pan for 5 minutes, then put over a low heat until the gelatine is dissolved, stirring occasionally.

  • step 3

    Whisk the cream with the tarragon until it is thick but still glossy. Stir the gelatine into the purée and fold in the cream with plenty of salt and pepper. Divide the mixture between the moulds so they are three quarters full, then put in the fridge for 2-3 hours or until set.

  • step 4

    When ready to serve, run the blade of a small knife around the rim of the mousse and turn out each one on a small plate. Sprinkle the reserved peas around the base of each mousse and lay a tarragon sprig on top of each one. Drizzle a little more olive oil and a few dashes of balsamic vinegar over the peas. Serve straight away while still chilled.

Recipe from Good Food magazine, July 2003

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Comments, questions and tips (6)

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Overall rating

A star rating of 2.4 out of 5.3 ratings

tiggyt

A star rating of 1 out of 5.

This recipe contains GELATINE so should not be listed as vegetarian. Get it together, Auntie Beeb! :) Vegetarians can sub a quarter teaspoon of agar powder for the two teaspoons of gelatine, though this will result in a mousse with a somewhat firmer, less creamy texture.

jodiah94

A star rating of 1 out of 5.

I am a city and guilds culinary skills student and i did this recipe for one of my mocks. It became the joke of the class!! Basically it tastes like cold mashed peas, which i personally hate anyway!! But the positive side is that it is very colourful, and the garnish of peas and tarragon is very…

mgsantiago

...also can you use frozen garden peas?

mgsantiago

can you make this a day ahead?

dandan

A star rating of 5 out of 5.

Made this as a starter for dinner with friends and it was lovely and fresh. Also, for a relatively easy recipe it looked very impressive.

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