Pea and mint verrines with crunchy radish

I created this recipe last year during a lunch with friends in the garden. I wanted something fresh that truly heralded spring, and these verrines were a hit! The idea came to me when I saw some beautiful peas at the market – I couldn't resist.

What I love about this recipe is the perfect contrast between the silky mousse of the peas and the crunch of the pickled radishes. The mint adds a refreshing touch that awakens the taste buds, while the ricotta softens the overall flavor without weighing it down.

Nutritionally speaking, it's a concentrated source of spring vitamins: peas are packed with plant-based protein and fiber, radishes provide a dose of vitamin C, and mint aids digestion. Perfect before a meal!

You can adapt this recipe to your liking: replace the ricotta with fresh goat cheese for a more robust flavor, or add a few basil leaves to the mint. The key is to maintain the freshness that makes these verrines so charming.

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Pea and mint verrines with crunchy radish

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: aperitifKitchen: FrenchDifficulty: average

Portions

4

portions

Preparation time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Spring-inspired verrines that combine the sweetness of peas with the freshness of mint, enhanced by the crunch of radishes. A colorful and refreshing appetizer that captures all the flavor of spring.

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Ingredients

• 400g of shelled (or frozen) peas

• 150g ricotta of

• 15 fresh mint leaves

• 8 pink radishes

• 2 tablespoons of extra virgin olive oil

• 1 lime (juice and zest)

• 2 tablespoons of rice vinegar

• 1 teaspoon of honey

• 50g of radish or watercress shoots

• Guérande salt and freshly ground pepper

• A few edible flowers (optional)

Preparation steps

• Bring a large pot of salted water to a boil. Add the peas and cook for 4 minutes if fresh, or 2 minutes if frozen. Drain and immediately plunge into an ice bath to stop the cooking process.
• Meanwhile, wash the radishes and slice them thinly using a mandoline or a knife. Mix them with the rice vinegar, honey, and a pinch of salt. Let them marinate for 15 minutes.
• Drain the peas and blend them with the ricotta, 10 mint leaves, lime juice, olive oil, salt and pepper. The texture should be smooth but not too runny.
• Taste and adjust the seasoning. The mousse should be fragrant and slightly tangy.
• Drain the pickled radishes, reserving a little of the juice. Finely chop the remaining 5 mint leaves.
• Divide the pea mousse among 4 glass verrines. Smooth the surface with the back of a spoon.
• Arrange the marinated radishes harmoniously on each glass, add the radish sprouts and the chopped mint.
• Finish with a squeeze of lime zest and a few edible flowers if you have them. Serve chilled with toasted bread.

📊 Nutritional Information

1 glass jar (approx. 180g)

* RDA = Recommended Daily Allowance

📝 Notes

These verrines can be kept in the refrigerator for 24 hours. Add the toppings at the last minute to preserve their freshness and crispness.

💡 Chef's Tips

For an even lighter texture, add 2 tablespoons of heavy cream to the mousse. Prepare the verrines no more than 2 hours in advance to preserve the crispness of the radishes.

🔄 Variations

• Goat cheese version: replace the ricotta with 120g of fresh goat cheese and add a few basil leaves
• Crunchy version: add toasted hazelnut pieces on top for extra texture

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.