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Minted Pea Panna Cotta with Smoked Salmon
Katy Hackforth
2 servings
20 minutes
539
British
Starter, Light meal
An impressive Minted Pea Panna Cotta with Smoked Salmon recipe - perfect to serve as a light meal or starter. The fresh combination of creamy pea and mint complements the smoked salmon perfectly. This savoury version is a twist on the classic and is equally enjoyable!
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Frozen petits pois or fresh peas 250g (9oz) plus extra to garnish
- Chicken stock 250ml (9fl oz)
- Leaf gelatine 2 sheets
- Double cream 150ml (¼ pint)
- Mint leaves 12-15 plus extra to garnish
- Smoked salmon 100g pack
Directions
- Place petits pois and stock in a saucepan
- Bring up to boil, cover and simmer for 5 minutes
- Meanwhile, soak gelatine sheets in a bowl of cold water
- Stir cream into peas, add mint leaves, then liquidise and pass through a sieve
- Season to taste
- Drain gelatine sheets and add to pea cream
- Briefly heat gently until gelatine dissolves
- Lightly oil two ramekin dishes and pour in pea cream
- Allow to cool then chill for 4-6 hours
- Run a knife around the inside of each ramekin and turn out onto plates
- Serve with salmon garnished with mint and peas.