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By Craig Claiborne
Into the container of an electric blender put the gelatin and boiling water. Cover and blend on high speed for forty seconds.
Add the peas, salt and pepper; cover and blend for forty seconds longer.
Remove the cover and, with the motor on, add the sour cream. Pour the mousse into a three-cup mold and chill until firm.
© 1966 Craig Claiborne estate. All rights reserved.