Cooks in: 30mins
+ 3h
Levels: Easy
Serves: 4
List of Ingredients
- 7 OZ. of shelled peas
- 5 OZ. of fresh cream
- 1 OZ. of Parmigiano Reggiano Dop, grated
- 1/2 OZ. of gelatin sheets
- Jamaican pepper
- cinnamon stick
- salt
- FOR THE SAUCE
- 4 of hard-boiled egg yolks
- 2 OZ. of extra-virgin olive oil
- white vinegar
- marjoram
- salted almonds
- salt
- pepper
Method
1
Soak the gelatin in cold water for 3-5 minutes. Squeeze out excess water and put aside.
2
Cook peas in boiling salted water for 5 minutes. Drain and blend to a cream. Heat the cream with a few crushed Jamaican peppercorns and a piece of cinnamon. Before it comes to a boil, add the squeezed out gelatin and dissolve. Mix the cream with a pinch of salt and Parmigiano Reggiano. Pour mixture into 4 disposable aluminum molds. Chill in the refrigerator for 2-3 hours.
3
FOR THE SAUCE
Whisk egg yolks with 2-3 Tbsp. vinegar, oil, salt and pepper. Turn out the panne cotte and serve with sauce, almonds and fresh marjoram leaves.