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.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  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.
  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.
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