English Pea and Green Garlic Panna Cotta | CUESA

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English Pea and Green Garlic Panna Cotta

Source:

Peter Cham, Radius

This recipe was demonstrated for CUESA’s Market to Table program on March 24, 2012.

Serves 4

INGREDIENTS

8 ounces pancetta, thinly sliced
3 sheets gelatin
2½ cups heavy cream
1 bunch green garlic, thinly sliced
1 tablespoon unsalted butter
Pinch of salt
1 pound English peas, shucked and blanched
1 cup crème fraîche
1 bunch pea shoots
2 tablespoons olive oil
1 lemon, juiced

PREPARATION

1.    Preheat oven to 350˚F. Place the pancetta between two flat baking sheets. Bake for 10 to 18 minutes, checking often, until golden brown. Let cool on a wire baking rack or dry paper towels to absorb the excess grease.

2.    Bloom the gelatin in a sauce pot with heavy cream. Bring the cream to a low simmer to dissolve the gelatin; do not boil. Let the mixture come to room temperature. 

3.    In a large sauce pan, sweat the green garlic with butter and season with salt.  Add the peas, cover with water, and continue to heat until the peas are completely cooked, about 3 to 5 minutes.

4.    Drain over a sieve and purée in a blender until smooth. Pass the purée mixture through a chinois or extra-fine sieve.

5.    Mix the cream with pea purée and again pass through a chinois to ensure a smooth panna cotta. Place in serving vessels and chill for 1 to 2 hours, until set.   
   
6.    Garnish the panna cotta with crème fraîche and crispy pancetta. Lightly dress the pea shoots with olive oil and lemon juice and place on top.

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