Pea and asparagus mousse

Garden Pea and Asparagus Mousse

A wonderful light and flavoursome mousse for those summer suppers!  Can be made in advance.

Let's get started!

Brush 6 deep ramekins or moulds with a mild olive oil and line the bases with disc of greaseproof paper.

Shell peas and chop the asparagus into short lengths and put in a steamer with the peas and steam for 3-5 minutes until the asparagus and the peas are just tender but still bright green.

Put 6 tbsp of steamed peas into a small bowl, swoon over the 1 tbsp olive oil and set aside

Put the asparagus and the remaining peas in to a processor to purée until smooth.

Soften the gelatine in the wine or lemon juice in a pan for 5 minutes until pliable, then move pan on to a low heat and stir until dissolved

Whisk cream with the mint until thick

Stir gelatine into the purée mixture and then gentle fold into the cream, season to taste.

Divide the mixture between the ramekins until they are 3/4's full, then place in fridge to chill for 2-3 hours or until they have set

When ready to save, run the blade of a knife around the rim of the mousse and turn on to each plate.  Sprinkle reserved peas around the based along with a mint leaf on top.

Finally drizzle mild olive oil with a few drops of balsamic vinegar around the mousse.

Serve immediately.




  • 300g shelled fresh peas (approximately 900g in their pods)
  • 1 tbsp mild olive oil
  • 200g asparagus tips
  • 2 leaves of gelatines or 2 tsp of powdered gelatine
  • 4 tbsp dry white wine
  • 142ml carton double cream
  • 1/2 tsp finely chopped fresh mint
  • Olive oil, balsamic vinegar and fresh mint leaves to serve