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Sweet Pea Panna Cotta With Crab And Cicely, Mango And Dashi Sorbet, Brown Crab

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Nutrition per serving    (USDA % daily values)


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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

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