The sounds like a strange combination but trust us, it really works. The pea mousse is lovely and sweet and has a super-fresh minty burst that cuts through the rich, dark chocolate. We just love the idea of using peas in a dessert, and the color looks ace.
SERVES 10–12
1 cooked sweet pastry tart case (see Bakewell tart)
For the mousse
4 sheets of leaf gelatin
10 ounces frozen peas
1 bunch of mint leaves
⅓ cup heavy cream
1 tablespoon superfine sugar
For the chocolate ganache
2 cups heavy cream
1 pound dark chocolate (minimum 70% cocoa solids)
Pinch of sea salt
1. Follow steps 1–3 of the Bakewell tart recipe on to make a sweet pastry case.
2. Soak the gelatin leaves in a small bowl of cold water for a few minutes until softened. Meanwhile bring a pan of water to the boil and add the peas and mint leaves. Cook for 1 minute, then drain, put in a food processor or blender and blitz until smooth.
3. Squeeze the excess water out of the gelatin leaves and add to the peas, along with the ⅓ cup of cream and the sugar. Blend again until smooth, then pass through a fine sieve and set aside to cool.
4. Heat the 2 cups cream in a heavy-based pan until just before boiling point. Remove from the heat, add the chocolate and stir until melted and smooth. Add a pinch of sea salt and stir again.
5. Pour the chocolate ganache into the cooled pastry case and allow to set for 30 minutes until firm. Top with the pea and mint mousse and transfer to the fridge to chill.
