Pea & Gorgonzola Panna Cotta

Pudding
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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

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Oven temperature

N/A

Steps

  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

Cheese Biscuits

Wine pairing

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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: 

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Pea & Gorgonzola Panna Cotta

5 hours (4 hours setting time)

8 - 10

Pea & Gorgonzola Panna Cotta
Pea & Gorgonzola Panna Cotta

All ingredients

Pea & Gorgonzola Panna Cotta
Pea & Gorgonzola Panna Cotta

Chop onion & garlic

Pea & Gorgonzola Panna Cotta
Pea & Gorgonzola Panna Cotta

Finished Panna Cotta

Pea & Gorgonzola Panna Cotta
Pea & Gorgonzola Panna Cotta

All ingredients

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