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Pea pod and lemon verbena panna cotta

This component can be used as an amuse-bouche or as part of a cold dish. This component uses the pods of the peas which releases a fresh pea flavour.

Creation by Dennis Steenbergen, Céline, Nieuwegein, the Netherlands.

Makes 400g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose

Ingredients

1
kg
peas, in the pod
150
ml
whipping cream
20
g
lemon verbena
8
g
gelatin
as needed
salt and pepper

Scale recipe

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