Mousse of Green Peas from New York Times Menu Cookbook 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; cov
Ingredients
- 1 cup sour cream
- 1 cup boiling water
- 1 envelope unflavored gelatin
- ⅛ teaspoon white pepper
- ½ teaspoon salt
- 2 cups cooked peas, fresh or frozen
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