Pea Mousse Cake
1.
Fresh peas, clean, boil water into the pot, add a little salt and cook for 15 minutes to cook the peas. Then peel out the peas and set aside
2.
Take the required amount of pea seeds and add about 50 grams of milk
3.
Use a wall breaker to beat into a fine pea paste.
4.
Gelatine tablets are soaked in ice water to soften. It must be soaked in ice water, otherwise it will melt
5.
Put the soaked gelatin slices into 80 can milk and heat until melted
6.
Pour the whipped peas paste into the milk
7.
Stir well and add honey to taste. You can also use sugar instead of honey. I personally like to add honey, which is healthier.
8.
Whipped cream with sugar until it is not runny. I sent 150 grams of cream together, 100 grams was used in the mousse, and 50 grams was left to decorate the surface
9.
Wait for the pea liquid to cool completely, add the whipped cream
10.
Stir evenly into a mousse liquid
11.
I cut the chocolate cake I made before into the same size as the mold, I made two in total
12.
Put the cake on the bottom, pour the mousse liquid on top, then refrigerate for 2 hours, let it set
13.
Once it is set, it can be eaten directly, or it can be decorated with creamy fruit. You can enjoy the fragrant and smooth pea mousse
14.
Dig a spoonful of cocoa, it’s very delicate, right?
Tips:
Please pay attention to gelatine tablets. They are 5 grams. Some vendors only sell 2.5 grams. Double use!
