Split Pea Jelly: Mediterranean Protein Dessert
Split peas are the foundation of this split pea jelly. Select dried peas that are uniform in colour and free from shrivelled grains or debris. Put back any bags with a dusty appearance or a musty scent. Ensure you rinse the peas under cold running water to remove surface starch before you begin the soaking process.
You will produce a bright, protein-rich dessert with a silky, uniform texture. Use a fine-mesh sieve to press the solids and extract only the liquid; this removes grit and ensures a crystal-clear appearance. You must bloom the agar-agar in cold water before adding it to the warm liquid to activate its thickening power. Once you chill the mixture in the refrigerator for at least 3 hours, you can slice the block into 12 equal rectangles. This process takes 5 hours 12 minutes in total.
Split Pea Jelly: Mediterranean Protein Dessert
Recipe cardIngredients
Watch how it's made
Instructions
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Soak the peas
Cover the rinsed split peas with 500 ml of water in a bowl. Let them soak for 2 hours. This softens the legumes to reduce your cooking time and ensure a smoother texture.
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Simmer the legumes
Drain the soaking water and place the peas in a medium saucepan with 1 200 ml of fresh water. Bring the mixture to a gentle boil, then simmer uncovered for 12 minutes. Cook until the peas are very soft but not mushy.
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Strain the liquid
Pour the contents through a fine-mesh sieve into a mixing bowl. Press the solids firmly with the back of a spoon to extract all liquid. Discard the pulp to remove grit and ensure a crystal-clear appearance.
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Dissolve the sugar
Return the strained liquid to the saucepan. Stir in the caster sugar, grated lemon zest, lemon juice, and a pinch of salt. Warm the mixture gently until the sugar is completely dissolved.
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Activate the agar-agar
Sprinkle the agar-agar over 30 ml of cold water and let it sit for 5 minutes. Whisk the bloomed powder into the warm liquid. Simmer for 2 minutes to activate the thickening power of the agent.
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Finish the mixture
Remove the pot from the heat. Stir in the coconut cream until the mixture is silky and uniform. Pour the liquid into a 20 cm x 20 cm tray lined with parchment paper.
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Chill and set
Press cling film flat against the surface to prevent a skin from forming. Place the tray in the refrigerator for at least 3 hours. The jelly is ready when it has set firmly.
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Slice and serve
Lift the jelly block out using the parchment paper. Use a sharp knife to slice the block into 12 equal rectangles. Serve the pieces chilled for the best structure.
If the jelly feels soft or fails to hold its shape after chilling, you may not have simmered the agar-agar long enough. Ensure the liquid reaches a low simmer for the full 2 minutes to activate the setting agent before adding the coconut cream.
Agar-agar substitutes
Use 10 g pea starch dissolved in 30 mL water if you require a vegetarian version. This substitute alters the setting process slightly but ensures the jelly maintains its structure. Do not omit the thickening agent entirely or the mixture will remain a liquid and fail to set in the tray.
What to serve with it
Pair this jelly with coconut-flavoured whipped cream and ground pistachios for a rich finish. You may also serve it with roasted almonds and fresh lime juice. For a savoury variation, add crushed roasted peanuts, chilli oil, and tamarind-syndic sauce to contrast the natural sweetness of the peas.
Storing and reheating
Keep the uncut jelly covered in a cool, dry place at room temperature for no more than 2 days. For longer storage, wrap sliced pieces tightly in cling film and freeze in an airtight container for up to 3 months. Thaw the jelly in the refrigerator before serving.
Nutrition per serving
- Calories
- 112
- Protein
- 4.2 g
- Carbs
- 16.8 g
- Fat
- 3.1 g
- Fiber
- 3.4 g
- Sugar
- 8.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Why does my stomach hurt after eating split pea soup?
This often happens because split peas contain complex sugars called oligosaccharides. These are difficult for some people to digest, leading to gas and bloating. Soaking the peas for 2 hours helps reduce these compounds before you begin cooking.
Do split peas spike blood sugar?
No, split peas have a low glycaemic index. They contain significant plant protein and fibre, which slow the absorption of sugar into your bloodstream. This makes them a stable carbohydrate source compared to refined sugars or white flours.
What can I make out of split peas?
You can make a variety of dishes ranging from hearty savoury soups and dahl to sweet desserts like this silky jelly. Their ability to thicken liquids makes them useful for both protein-rich main courses and structured, plant-based confectionery.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
