5.25.2008

Pea and Chervil Mousse


pea and chervil mousse, originally uploaded by six course dinner.

I just love these little egg cups. They are perfect for something small with a lot of flavor. In the past they have held soups, broths, and even juices. In fact, I don't think I have ever even used them for eggs (maybe that needs to change...).


I wanted to serve something different just before the main course of my recent big dinner and I thought a savory mousse would be an unexpected and delicious idea.


Inspired by another savoury mousse recipe in the wonderful Spanish cooking tome 1080 Recipes.



1 package frozen peas, thawed
1/4 cup homemade mayonniase
1 1/2 cup boiling water
2 packages unflavored gelatin
1 1/2 tsp chervil
salt and pepper to taste


In a food processor, process peas until smooth. Add mayonnaise and process further until smooth.

Add gelatin to boiling water to dissolve and then add a little bit at a time to pea/mayo mixture. Mix well until smooth, adding chervil. Add salt and pepper to taste.

Pour into serving vessel, in this case I used egg cups. Garnish with chervil and refridgerate for at least two hours or until set.

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