A light basic preparation made from yellow peas, which serves as an ingredient for yellow pea mousse and salad.
Professional recipe — This recipe comes from a gastronomy research project. Quantities are given to the nearest gram and the preparation relies on a Thermomix®.
Ingredients
- Yellow peas: 60 g
- Water: 300 g (soaking) + 390 g (cooking)
Preparation
- Soak the yellow peas for 8 hours (or overnight) in 300 g of room-temperature water.
- Drain the peas and store at 4°C if not used immediately.
- In the Thermomix®, add the water for cooking the peas.
- Set the Thermomix® to 95°C and stir at the lowest speed with the blade in reverse.
- When the water reaches 95°C, add 110 g of soaked peas and cook using the same settings for 1 hour 30 minutes, scraping down the sides occasionally.
- Turn off the heat and set the Thermomix® to maximum speed with the cutting blade for 7 minutes.
- Cool the purée in an ice bath.
- Store the purée in the refrigerator.
Yield
500 g
Equipment
Thermomix®
Note: The 10% yellow pea purée can be frozen for later use.
⏱ Soaking: 8 h · Preparation: 20 min · Cooking: 1 h 30 · Cooling: 2 h
Research project: Collaborative innovation in food services; towards an attractive, differentiated, and profitable local food product offering (2022-2025). This project was funded by NSERC - ARDP.
Researchers: Véronique Perreault, Marie-Claire Louillet, Alain Girard, Sylvie L. Turgeon, Laure Saulais, Riadh Ladhari
Research Professional: Jade Lévesque
In collaboration with: Guillaume Morin
Partners: Ferme TournevenT, Restaurant de l'ITHQ
