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Snack Pea-Pumpkin Mousse Recipe
I propose to prepare a new year's table snack of 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 the coriander, cinnamon, thyme, freshly ground pepper and olive oil. Stir.
    Cut the pumpkin into small pieces, add the coriander, cinnamon, thyme, freshly ground pepper and olive oil. Stir.
  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 interrupting in a blender. The consistency is regulated by the liquid from the peas. I added 3 tbsp. l. if desired, for uniformity, 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 interrupting in a blender. The consistency is regulated by the liquid from the peas. I added 3 tbsp. l. if desired, for uniformity, grind through a sieve. Add balsamic vinegar and a pinch of salt.
  3. Green peas (200 g) with 6 tbsp liquid interrupting a blender, puree.
    Green peas (200 g) with 6 tbsp liquid interrupting a blender, puree.
  4. Beat cold cream with a pinch of salt until soft peaks. You can use sour cream or thick natural yogurt. They can not be whipped.
    Beat cold cream with a pinch of salt until soft peaks.
You can use sour cream or thick natural yogurt. They can not be whipped.
  5. In glasses, put the pumpkin, then the peas, on top-whisk the cream.
    In glasses, put the pumpkin, then the peas, on top-whisk the cream.

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