Minted Pea Panna Cotta with Smoked Salmon
An impressive Minted Pea Panna Cotta with Smoked Salmon recipe – perfect to serve as a light meal or starter. The fresh combination of creamy pea and mint complements the smoked salmon perfectly. This savoury version is a twist on the classic and is equally enjoyable! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
Instructions
Place petits pois and stock in a saucepan. Bring up to boil, cover and simmer for 5 minutes.
Meanwhile, soak gelatine sheets in a bowl of cold water.
Stir cream into peas, add mint leaves, then liquidise and pass through a sieve. Season to taste.
Drain gelatine sheets and add to pea cream. Briefly heat gently until gelatine dissolves.
Lightly oil two ramekin dishes and pour in pea cream. Allow to cool then chill for 4-6 hours.
Run a knife around the inside of each ramekin and turn out onto plates. Serve with salmon garnished with mint and peas.
