Sweet Pea Panna Cotta With Crab And Cicely, Mango And Dashi Sorbet, Brown Crab Toast.com/Recipes/Sweet-Pea-Panna-Cotta-Recipe#Sthash.rjlrehwx.dpuf

9 faves
More from this source
Great British Chefs
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 8 servings

300 ml of chicken stock

335 g of peas

150 g of unsalted butter

50 ml of double cream

20 g of caster sugar

8 g of salt

3/4 bronze gelatine leaf

1 crab, live

3 egg yolks

1 tsp of Dijon mustard

1 tbsp of white wine vinegar

salt to taste

200 ml of vegetable oil

1 handful of breadcrumbs

122 g of unsalted butter

100 g of egg white

100 g of plain flour

480 ml of maple syrup

35 ml of reduced crab stock

sesame seeds

black onion seeds

200 g of mango purée

200 ml of water

40 ml of glucose syrup

1/2 tbsp of dashi

2 lemons

30 g of sugar

30 ml of white wine vinegar

20 g of shelled peas

sweet cicely

pea shoots

You might also like

Rose Panna Cotta
Indian Simmer
Blueberry-Vanilla Panna Cotta
Panna Cotta
David Lebovitz
Vanilla Panna Cotta With Dark Chocolate Ganache
La Tavola Marche
Lulu's Panna Cotta
Lulu Powers
Gorgeous Baked Spiced Figs With Creamy Vanilla...
La Tavola Marche
Panna Cotta With Sweet Preserved Lemon Peel
Wolfgang Puck
Simple Panna Cotta With A Mango-Sage Coulis
Spoon Fork Bacon
Pumpkin And Coconut Milk “Panna Cotta”
Chez Pim
Chocolate Panna Cotta With Amaretto Whipped Cream
Tokyo Terrace