Pea Panna Cotta and clear tomato gazpacho


To make 4 portions

For the Panna cotta:

  • 1 punnet Mustard Cress                  
  • 150 gr cooked peas                     
  • 150 gr double cream                  
  • 50 gr milk                                 
  • 7 gr agar agar/ vegy gel        
  • 1 pinch fine salt                              
  • 1 pinch ground pepper                                           

For the clear tomato gazpacho:

  • 3 medium ripe tomatoes                  
  • 1 small cucumber                         
  • 1 clove garlic                                   
  • A few drops tabasco                                                  

To finish the plate:

  • A dozen cooked peas                     
  • ½ punnet Mustard Cress                  
  • Algae Powder Gold       
  • 4 pieces Bean Blossoms             
  • 4 pieces Salad Pea                           
  • 4 stems Zallotti Blossoms            
  • 2 tbsp puffed rice                                     


For the Panna cotta:

  • Pour the cold milk , double cream , seasoning and agar agar in a saucepan.
  • Bring to boil , whisking constantly.
  • Place the cooked peas and freshly cut Mustard Cress in a high speed blender.
  • Add the hot mix into the blender and blitz until smooth.
  • Pour straight away in silicon mold and let set in the cold room.                                    

For the clear tomato gazpacho:

  • Using a juice extractor, pass the ingredients into it.
  • Pass the juice in a coffee filter or fine muslin cloth overnight.
  • Season the clear juice with a few drops of tabasco and serve.                                                 

To finish the plate:

  • Using a small bowl, add together the Zallotti Blossom, the puffed rice and the dust of Algae Powder Gold.
  • Mix well and arrange on each pannacotta.
  • Serve with the cold Gazpacho , a few cooked peas , the Bean Blossoms, Mustard Cress and Salad Pea.

Recipe: Franck Pontais

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