Pea panna cotta (with mango puree)
Ingredients
- 300 g smooth pea puree (passed through fine-meshed sieve)
- 200 ml whole milk
- 500 ml double cream
- 150 g caster sugar
- 1 vanilla pod
- 1 sachet powdered gelatin
- (mango puree)
Method
- Soak gelatine in a little water in a small saucepan. Heat milk, cream, sugar and vanilla to a gentle boil, add pea puree, remove from heat. Remove vanilla pod. Dissolve gelatin and add to milk & puree mixture; set aside to cool, stirring occasionally. Refrigerate for several hours to set
- If liked, serve with mango puree: a surprising but very good match of flavours.