Pea mousse
4 servings
40 minutes
Pea mousse is a refined dish of Russian cuisine that embodies the traditions of simple yet exquisite flavors. Historically, peas were one of the main products in Rus', serving as the basis for many hearty dishes. This mousse impresses with its tenderness: dried and ground peas transform into a soft, silky texture that sets into a shape reminiscent of thick jelly. A garnish of sautéed mushrooms, aromatic onions, and spinach adds a light spiciness and freshness, creating a harmony of earthy and creamy notes. It can be served as an independent dish or as an original side. This mousse is the epitome of minimalism where simple ingredients turn into gastronomic pleasure, filling the table with an atmosphere of home comfort and Russian culinary tradition.
1
Dry roast the peas in a dry pan briefly; when the aroma comes out, you can remove it from the heat. Grind into flour (if you can't make flour, you can crush it into crumbs or cook it this way and blend the finished porridge in a mixer).
- Green dry peas: 160 g
2
Dissolve pea flour in cold water to a paste and pour into boiling salted water. Reduce heat and cook, stirring, for about 15 minutes, ensuring the peas do not burn. Grease a bowl with vegetable or butter and pour in the prepared 'jelly', smooth it out, and let it set.
- Green dry peas: 160 g
- Water: 400 ml
- Salt: to taste
3
Slice the onion into half rings, mushrooms into slices, fry in vegetable oil, add spinach and spices to taste, and stew.
- Onion: 1 piece
- Champignons: 150 g
- Spinach: to taste
- Spices: to taste