This delicate pea mousse is made using MSK UltraGel for an exceptionally smooth texture.  We use MSK UltraLin to help disperse the UltraGel in the mix, which is the role sugar would play if this were a sweet mousse.  You could use maltodextrin as an alternative to the Ultralin if you had that on hand.  Plant-based alternatives can be used for the milk and cream if required to make this a completely vegan-friendly dish, as UltraGel is also plant-based.  UltraGel has a softer and less brittle texture than either agar agar or vegi-gel so is our preferred choice of gelling agent for this sort of dish.

We also use Ultralin in the garlic tuile, along with MSK Flavour Enhancer.  Our flavour enhancer is a natural protein-based umami flavouring with no MSG which provides a mouth-watering boost to natural flavours and can be used to strengthen savoury flavour profiles.  It is also lower in salt, so can help you reduce salt levels in your recipes.  The tuile was made using the Corona Tuile Mould.

We've dressed the dish with a herb salad and a delicious roasted hazelnut and white chocolate powder.

Pea Mousse
  • 200g Pea Puree
  • 100g Double cream
  • 100g Milk
  • 4g MSK UltraGel 5
  • 3g Salt
  • 4g MSK Ultralin
  • 1g MSK Flavour Enhancer 

Put the cream and the milk into a pan and warm to 80°C.

Mix the salt, UltraGel 5, Ultralin and flavour enhancer. 

Add the powders to the cream and bring to the boil for a minute and a half.

Slightly warm the pea puree and mix with the cream.

Pour into moulds and refrigerate to set.


  • The milk and cream can be replaced with plant based alternatives.
  • The Ultralin is there to help to disperse the gelling agent. Maltodextrin can be used as an alternative.
  • The flavour enhancer helps to bring out the pea flavour, it can be omitted if preferred.
Black Garlic Tuile
  • 4 Egg Whites
  • 160g MSK Ultralin
  • 125g Melted Butter
  • 100g Plain Flour
  • 5g Carbon Black
  • 2g Garlic Powder
  • 2.5g MSK Flavour Enhancer
  • Salt

Mix the egg whites and the Ultralin.

Pour in the melted butter and mix well.

Add the dry ingredients.

Chill before use.

Bake at 170°C for 5-6 minutes.

Lemon Verbena gel
  • 100g White Wine Vinegar
  • 100g Water
  • 1g Lemon Verbena Flavour Burst
  • 20g Sugar
  • Salt
  • 16g MSK UltraTex 
Herb Salad 
  • Lemon Verbena
  • Pea shoots and flowers
  • Marjoram
  • Mint
  • Fennel