Pea mousse cake
Overview
When I saw the fresh peas, I couldn't help but want to eat the mousse cake. I started eating it first, and after a while, it was finished. Of course, the cake slices were left over from when I made chocolate cake before. I didn’t bake the cake, I just made the mousse, so it’s very simple and quick. You just need to refrigerate it for 2 hours after making it, and you can enjoy the delicious and fragrant mousse cake
Tags
Ingredients
Steps
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Clean the fresh peas, add boiling water to the pot, add a little salt and cook for 15 minutes to cook the peas. Then peel out the pea seeds and set aside
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Take the required amount of pea seeds and add about 50 grams of milk
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Use a breaker to beat into a fine pea paste.
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Soak gelatine sheets in ice water until soft. Be sure to use ice water, otherwise it will melt
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Put the soaked gelatine slices into 80% milk and heat until melted
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Pour the whipped pea paste into the milk
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Mix well and add honey to taste. You can also use sugar instead of honey. I personally like to add honey, which is healthier
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Beat the light cream and sugar until smooth. I whipped 150 grams of cream together, used 100 grams for the mousse liquid, and left 50 grams for decoration
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When the pea liquid is completely cool, add the whipped cream
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Stir evenly to form a mousse
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The chocolate cake I made before was cut into the same size as the mold. I made two in total
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Place the cake base, pour the mousse liquid on top, then refrigerate for 2 hours until it solidifies
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After solidification, unmold, you can eat it directly, or you can decorate it with creamy fruits. The fragrant and smooth pea mousse is ready to enjoy
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Dig a spoonful of cocoa, it’s very delicate
