You have to try the Best Mint and Pea Panna Cotta Recipe with coconut with sourdough croutons! You will absolutely love it!
Here is one of the courses I served recently when Smokey Robinson came to dinner. This was a light course full of flavor that contrasted nice with the rest of the meal.
This was mainly a vegetarian meal and this dish was one that screamed Californian cuisine with hints of the pacific rim from the coconut and mint with the fresh peas from California.
This was a fantastic dish that everyone simply devoured. The amount of gelatin I used was just enough to set the pudding or panna cotta to give the dish a little extra texture. Here is the best mint and pea panna cotta recipe, I hope you enjoy it!
Peas, Mint, Coconut and Lima Beans
Pea Mint and Coconut
- 2 cup coconut milk
- 1/4 cup sugar
- 2 tsp salt (or more)
- 1 1/2 cup fresh peas (blanched )
- 1 cup fresh mint (blanched )
- 2 1/8 tsp gelatin ((beef powder))
- 2 tbsp water
- 1 cup solid coconut pulp
- 1/4 cup gourmet blend coconut white balsamic vinegar
- 1/4 cup oil
- salt (to taste)
Peas and Beans
- 1 cup fresh peas (blanched)
- 1 cup lima beans (blanched)
- 1 cup snap peas (blanched)
- 1/4 cup pea flowers
- mint leaves (and pea tendrils)
- 1 cup sourdough bread croutons ((slice bread thin and cook with butter, olive oil and salt))
For the Panna Cotta
Combine gelatin and water in a small bowl. Place coconut milk and sugar in a small pot and bring to a boil. Then pour into a vitamix with blanched peas, and mint.
Puree until smooth. Season with salt. Melt the gelatin and water mixture in a warm water bath until the gelatin melts. Pour the gelatin into the pea mixture and mix well. Then (strain optional) pour the pea panna cotta onto a half sheet pan and place in the refrigerator until set.
For the coconut vinaigrette
Place 1 cup of coconut pulp (from canned coconut milk) into a bowl with vinegar and oil. Season with salt and set aside.
Place peas, lima beans, and snap peas in a small bowl. Toss with olive oil and salt. Then take the panna cotta and cut or scoop out a portion and place on a plate.
Then add the legumes around the plate. Add the coconut vinaigrette around the panna cotta.
Finish with croutons, pea tendrils and pea flowers. Add fresh mint leaves, serve and enjoy!