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Print Recipe
Appetizer-Pea and Pumpkin Mousse Recipe
I propose to prepare a snack for the New Year's table from pumpkin and canned peas with cream. It's not as heavy as salads, and it looks nice.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the pumpkin into small pieces, add coriander, cinnamon, thyme, freshly ground pepper and olive oil. Mix it up.
    Cut the pumpkin into small pieces, add coriander, cinnamon, thyme, freshly ground pepper and olive oil. Mix it up.
  2. Bake at 180°C until soft (about 15 minutes). Or you can cook on the stove with the addition of a small amount of water. Ready-made pieces of pumpkin are interrupted in a blender. The consistency is regulated by the liquid from the peas. I added 3 tbsp. l. If desired, for uniformity, we grind through a sieve. Add balsamic vinegar and a pinch of salt.
    Bake at 180°C until soft (about 15 minutes). Or you can cook on the stove with the addition of a small amount of water.
Ready-made pieces of pumpkin are interrupted in a blender. The consistency is regulated by the liquid from the peas. I added 3 tbsp. l. If desired, for uniformity, we grind through a sieve. Add balsamic vinegar and a pinch of salt.
  3. Green peas (200 g) with 6 tbsp. l. liquid is interrupted with a blender to the state of puree. In the jar shown in the photo, it turned out to be just 200 g.
    Green peas (200 g) with 6 tbsp. l. liquid is interrupted with a blender to the state of puree. In the jar shown in the photo, it turned out to be just 200 g.
  4. Beat the cold cream with a pinch of salt until soft peaks. You can use sour cream or thick natural yogurt. They can not be whipped. In glasses, put the pumpkin, then the peas, on top-whipped cream.
    Beat the cold cream with a pinch of salt until soft peaks.
You can use sour cream or thick natural yogurt. They can not be whipped. In glasses, put the pumpkin, then the peas, on top-whipped cream.

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