Mousse of Green Peas

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 envelope unflavored gelatin
  • 1 cup boiling water
  • 2 cups cooked peas, fresh or frozen
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper
  • 1 cup sour cream


    1. Into the container of an electric blender put the gelatin and boiling water. Cover and blend on high speed for forty seconds.

    2. Add the peas, salt and pepper; cover and blend for forty seconds longer.

    3. Remove the cover and, with the motor on, add the sour cream. Pour the mousse into a three-cup mold and chill until firm.