Green pea mousse with coconut milk
4 servings
45 minutes
Green pea mousse with coconut milk is a refined gastronomic masterpiece that harmoniously combines the freshness of spring peas with exotic coconut notes. This light, airy mousse has a delicate texture and creamy flavor that is beautifully complemented by the spicy sharpness of black pepper. The origins of such a dish trace back to modern European cuisine, where the pursuit of exquisite yet simple flavors led to the creation of such sophisticated appetizers. It is served chilled, garnished with shrimp, fresh basil, and whole peas, adding visual elegance. An ideal choice for a light aperitif or as part of an exquisite tasting menu, this mousse can surprise with its balance of flavors and textures, transforming ordinary ingredients into a culinary work of art.
1
Soak the gelatin in water for an hour.
- Gelatin: 2 teaspoons
- Water: 125 ml
2
Meanwhile, boil green peas in salted water for 10 minutes. Leave about a tablespoon for decoration and save a cup of the broth in which the peas were cooked.
- Frozen green peas: 400 g
- Salt: to taste
3
Blend the rest, then strain through a sieve. This results in a creamy, very delicate paste.
- Frozen green peas: 400 g
4
Add coconut milk, the gelatin that has swollen during this time, and heat it on low until fully dissolved, along with 125 ml of vegetable broth.
- Coconut milk: 125 ml
- Gelatin: 2 teaspoons
- Vegetable broth: 125 ml
5
Salt and pepper, mix well.
- Salt: to taste
- Ground black pepper: to taste
6
Pour into shots and place in the refrigerator until fully set.
7
Garnish with shrimp, a basil leaf, and a pea when serving.
- Shrimps: to taste
- Frozen green peas: 400 g