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, De Hoefslag* restaurant, Bosch en Duin, the Netherlands.

Makes 400g.

Pea pod and lemon verbena panna cotta

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peas, in the pod






lemon verbena



gelatin leaves



salt and pepper

Preparation method

  • Shell the peas and set aside the pods.
  • Use the peas for another preparation.
  • Run the pods through the juicer and collect 250ml of the juice.
  • Boil the cream with the lemon verbena and infuse for 30 minutes.
  • In the meantime, soak the gelatine leaves in cold water.
  • Use a hand-held blender to blend the cream and lemon verbena milk. Pass through a sieve and dissolve the gelatin in the mixture.
  • Once the cream has cooled, add the pea juice, season to taste with salt and pepper, and place the mixture in a piping bag.
  • Pipe into silicone moulds and freeze until set.

Serving suggestions

  • With a fresh starter with components of mackerel and pea shoots (photo).
  • In a starter with crab or lobster components.
  • As a component in an amuse-bouche with lamb ham.

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