Pea Mousse with Pickled Shallots, Mushrooms and Arran Blue – Craig Millar @ 16 West End, St Monans

Pea Mousse with Pickled Shallots, Mushrooms and Arran Blue 

250g Peas
250ml Whipping cream
1 ½ sheets gelatine
Salt and White Pepper

Soak gelatine in cold water
Bring cream to the boil add soaked gelatine
Cook Peas in boiling salted water until soft
Combine peas and cream, blitz season and pass through a fine sieve. Pour into moulds and place in fridge to set.

Pickled Shallots and Mushrooms
50g Sugar
100ml White Wine Vinegar
1packet shimiji Mushrooms
1 shallot cut into rings

Bring the sugar and vinegar to the boil.
Remove from heat and divide between 2 dishes containing the shallot rings and the mushrooms and leave to cool.

50g Peas
Cold water

Pea Cream
Blitz the peas adding a small amount of water at a time until you have a smooth paste, season with salt and pass.

Olive Oil
Sea salt

Focaccia Toasts
Thinly slice focaccia and place on an ovenproof tray drizzle with olive oil and sea salt
Place in a hot oven until golden brown

Parmesan Shavings
Micro cress
Crumbled Arran Blue

To Serve
Unmould the mousse into a bowl
Garnish with mushrooms, shallot, pea puree, toast, cress and parmesan
Finish with Arran Blue cheese.

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