Our recipe of the day is a pea panna cotta

Pea panna cotta, pickled shallots and mushrooms

Ingredients Instructions
  • Panna cotta: 250ml whipping cream
  • 1½ sheets gelatine (soaked in cold water)
  • 250g frozen peas
  • Salt
  • Pickled shallots and mushrooms
  • 50g sugar
  • 100ml white wine vinegar
  • 20 shimeji mushrooms
  • 1 large shallot (cut into rings)
  • Pea cream: 50g peas
  • Cold water
  • Salt
  • Focaccia toast - ½ focaccia loaf
  • Olive oil
  • Sea salt
  • Shaved parmesan
  • Micro cress
  • For the panna cotta, bring the cream to the boil and stir in the soaked gelatine. Cook the peas in boiling salted water and add to the cream, purée together in a food processor and pass through a fine sieve.
  • Pour into moulds and allow to set in the fridge. For the pickled shallots and mushrooms, bring the sugar and vinegar to the boil, then pour over the shallot and mushrooms, and allow to cool.
  • For the pea cream, purée the peas, adding a little water at a time until you have a smooth paste. Season with salt and pass through a fine sieve
  • For the toast, thinly slice the focaccia, drizzle with olive oil and sea salt, spread out on an ovenproof tray and place in a hot oven (180ºC) until golden brown.
  • To serve: Remove the panna cotta from the moulds by briefly dipping them in hot water. Place in a bowl and garnish with the pea cream, mushrooms, shallot, toast, parmesan and cress.