Green pea panna cotta

Green pea panna cotta: A taste sensation. Image: Msi Muzi Mathebula.

Green pea panna cotta with smoked salmon – So delicious

Enjoy a burst of delightful flavours on your palate.

Green pea panna cotta

Green pea panna cotta: A taste sensation. Image: Msi Muzi Mathebula.

Ever had green pea panna cotta? If not, you are in for a real treat. Panna cotta is usually associated with an Italian dessert. It is basically sweetened cream thickened with gelatin and placed in a ramekin for moulding. However, this green pea panna cotta is a savoury option to enjoy as part of your main meal.

Preparing this recipe will not take much of your time. You can prepare the savoury panna cotta in 25 minutes or less. But you need to allow it to chill in the fridge for four to six hours before you can serve it.

This green pea panna cotta goes excellently with salmon and will create a burst of delightful flavours on your palate. Serve this recipe as a starter or if you are looking for a light meal, you can enjoy it as a main dish, depending on the portion of salmon you serve with it.

Next time you want to try a unique dish to serve to family or friends, give this recipe a try.

Green pea panna cotta recipe

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Recipe by Msi Muzi Mathebula Course: MainCuisine: GlobalDifficulty: Moderate
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 400 g green peas

  • 600 ml water

  • 2 teaspoons salt

  • 100 ml milk

  • 150 ml cream

  • salt and black pepper

  • 2.5 gelatin sheets

  • 150 g smoked salmon

Method

  • Place the green peas and water in a saucepan. Bring to a boil, cover and simmer for 5 minutes.
  • Meanwhile, soak the gelatine sheets in a bowl of cold water.
  • Stir the cream into the peas, then liquidise and pass through a sieve. Season to taste.
  • Drain the gelatine sheets and add to the pea cream. Briefly heat gently until the gelatine dissolves.
  • Lightly oil two ramekin dishes and pour in the pea cream. Allow cooling then chill for 4 – 6 hours.
  • Run a knife around the inside of each ramekin and turn it out onto plates.
  • Serve with salmon garnished and peas.

Notes

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