Pea & Gorgonzola Panna Cotta
5 hours (4 hours setting time)
08-Oct
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Introduction
This is a simple starter which can be enjoyed with smoked meat of fish or try just by itself with the meat or fish as a garnish
Oven temperature
N/A
Steps
Chop shallot and garlic, sauté in a little oil until translucent
Add cream and bring to boil now add the milk
Add peas (either fresh or frozen) and cook for few minutes until peas cooked
Transfer to a blender, add gorgonzola and blend until smooth
Strain & set aside
Put gelatine in ice water, squeeze out excess water.
Mix soaked gelatine well into hot pea mixture and transfer into ramekins
Put in fridge uncovered for at least 4 hours
Cooks tips
Make sure the gelatine is mixed in well and if possible leave the ramekins in the fridge overnight for best results
Serve with
Cheese Biscuits
Other recipe to try here
Wine pairing
TO PRINT RECIPE
Control P
All ingredients
Chop onion & garlic
Finished Panna Cotta
All ingredients
Ingredients
400ml Double Cream
1 x shallot
100ml milk
Clove of garlic
170g Peas
20g Gorgonzola
3 leaves gelatine
Pinch of bicarbonate of soda
Serves: 8 – 10
Prep: 5 hours
Serve with:
URL:
Chefs tip: