Parma Ham and Pea Mousse with Crispy Egg - the Pea Mousse Recipe
3 egg yolks
150g frozen peas
35g egg whites
50g whipped cream
2 leaf gelatine (soaked in cold water)
Put on milk to boil gently, whisk egg yolk and flour together - whisk until smooth. Add a little of the hot milk to yolks, whisk and add back to remaining milk. Using a spatula, cook out the milk and eggs until smooth and thick custard......allow to cool.
In a blender, blend peas whilst frozen (to keep the bright green colour). When the peas are broken down add the cool custard and blend until smooth and pass through a sieve. Melt the gelatine in a pan with a touch of water - be careful not to burn the gelatine.
Whisk egg whites and cream, add first the egg whites to pea custard and fold in gently...followed by the cream...and once completely folded in...refrigerate until set.
Makes 10 - 15 portions.
Tomorrows Blog will feature the Recipe for Lemon Puree....for your Smoked Salmon.