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.
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
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.