Pea Cream with Parmesan
Pea cream with parmesan is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g peas (fresh or frozen)
- 60 g grated Parmesan
- Pepper
- Salt
- 4 sheets gelatin
- 300 ml whipping cream
Instructions
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1.
Blanch the peas in boiling salted water for 5 minutes, then shock them in ice water. Rapid cooling preserves their green color.
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2.
Blend the peas with the parmesan in a blender until smooth. Season with salt and pepper.
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3.
Soak the gelatin sheets in cold water.
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4.
Warm the pea puree slightly, heat 3-4 tablespoons of it more strongly, dissolve the drained gelatin in that hot portion, then stir the gelatin into the lukewarm puree. Let cool to room temperature.
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5.
Whip the cream until stiff peaks form and chill.
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6.
Once the puree has cooled, fold in the whipped cream gently, divide the mousse among four bowls, and refrigerate for 2 hours.
