google-site-verification: google15ff6d58c237ec1c.html
top of page
Pudding

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

  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

Other recipe to try here

Cheese Biscuit recipe here

Wine pairing

Noble Hill Sur lie Chenin

Peter Falke - Blanc de Noir Rosé

TO PRINT RECIPE

Control P

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: 

Pea & Gorgonzola Panna Cotta

5 hours (4 hours setting time)

08-Oct

TO PRINT RECIPE

Control P

bottom of page