Pea & Gorgonzola Panna Cotta

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This is a simple starter which can be enjoyed with smoked meat of fish or just by itself with the meat of fish as a garnish

Oven temperature


  1. Chop shallot and garlic, sauté in a little oil until translucent

  2. Add cream and bring to boil now add the milk

  3. Add peas (either fresh or frozen) and cook for few minutes until peas cooked

  4. Transfer to a blender, add gorgonzola and blend until smooth

  5. Strain & set aside

  6. Put gelatine in ice water, squeeze out excess water.

  7. Mix soaked gelatine well into hot pea mixture and transfer into ramekins

  8. 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

Either on its own or with smoked meat or fish

Wine pairing

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  • 400ml Double Cream

  • 1 x shallot

  • 100ml milk

  • Clove of garlic

  • 170g Peas

  • 20g Gorgonzola

  • 3 leaves gelatine

  • Pinch of bicarbonate of soda

Pea & Gorgonzola Panna Cotta

5 hours (allow at least 4 hrs to set)

8 – 10

+44 7714 759 227

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