Sweet Pea Panna Cotta

Literally meaning “cooked cream,” panna cotta is one of Italy’s most popular desserts.  It is a silky, eggless custard thickened with gelatin which is flavored with coffee, chocolate or a whole range of berries, figs, or other fresh fruits. To surprise my guests, I found a savory interpretation of this classic dish, one based on sweet peas.  What is great about panna cotta—sweet or savory—is that it is very much a blank canvas upon which to create a delectable dish using an endless range of flavors.  For this savory recipe here, I selected frozen sweet peas.  Of course, seasonal fresh peas would be divine as well. But other vegetables such as carrots, broccoli, or sweet corn or even Parmesan cheese would also make a delicious choice.  Whatever direction you take serving a panna cotta to your guests, savory or sweet, it adds richness, flavor, and elegance to any menu.  It can be your secret that it is simple to prepare, can be made in advance, and lasts for a week in the refrigerator properly covered.   

Ingredients:

1 Tablespoon olive oil

1/3 cup diced shallots

1/3 cup diced carrots

1/3 cup diced celery

2 Tablespoons Dry Vermouth

1 cup chicken or vegetable broth

2 cups frozen sweet peas

6 mint leaves, roughly chopped

1 ½ cups half and half

1 envelop of gelatin

Sprigs of celery, chopped carrots and peas for garnish

Cooking instructions:

1.        Put the olive oil in a medium sauce pan over a low heat.  Add shallots, carrots, and celery and cook until soft, about 5 minutes. Add the Vermouth and cook for another minute until all the liquid is evaporated.

2.       Add broth, peas and fresh mint and simmer until peas are just cooked through, about 3 minutes. Transfer to a blender or food processer and purée until smooth.

3.       Pour pea mixture into a cleaned pot and add the half and half. Simmer until just hot. Whisk in the gelatin and simmer for 5 minutes to dissolve the granules. Continuously whisking the mixture, cook another 4-5 minutes until it thickens slightly.

4.       Transfer the liquid to a 4-cup glass measuring cup and allow to cool slightly.  Then, pour into coupes or ramekins.  Refrigerate for at least four hours or overnight.

5.       Before serving, decorate with vegetable garnishes or add a dollop of sour cream. 

Wine recommendations:  Vinho Verde, Albariño, Arneis, Pinot Bianco or Sauvignon Blanc.

Serves: 6