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Garden pea & asparagus mousse
- 1 tbsp mild olive oil , plus extra
- 300g shelled garden peas , about 900g/2lbs in ther pods
- 200g green asparagus tips
- 2 leaves of gelatine or 2 tsp or powdered gelatine
- 4 tbsp dry white wine or lemon juice
- 142ml carton double cream
- tsp chopped fresh tarragon
- olive oil , balsamic vinegar and fresh tarragon sprigs, to serve
Directions:View on BBC Good Food
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