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RECIPE: Pea & Mint Pannacotta
Lee Griffith/WA News RECIPE: Pea & Mint Pannacotta

The West Australian Good Food Guide 2011 Centro Galleria Chef of the Year Stephen Clarke

RECIPE: Pea & Mint Pannacotta
Serves 4

100g garden peas, shelled
1.2g agar agar or 2 sheets of gelatine
200ml milk
fresh garden mint (to taste)
salt and pepper to taste

Bring the garden peas, agar agar and milk to the boil, whisking all the time, then allow the mixture to cool slightly. Add the mint and blitz in the blender until smooth. Pass the mixture through a sieve and pour into a mould. Place in the fridge until set.

You will be able to warm the pannacotta to serve without it turning to a liquid if you use agar agar. You can also do this recipe with gelatine sheets (one sheet sets 150ml liquid) but you will not be able to serve the pannacotta warm.

·Agar agar is a gelatine substitute obtained from seaweed. You can buy it from Asian grocers or specialty gourmet stores.