English Pea and Green Garlic Panna Cotta

Source: Peter Cham, Radius

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on March 24, 2012.

Serves 4


8 ounces pancetta, thinly sliced
3 sheets gelatin
2½ cups heavy cream
1 bunch green garlic, thinly sliced
1 tablespoon unsalted butter
Pinch of salt
1 pound English peas, shucked and blanched
1 cup crème fraîche
1 bunch pea shoots
2 tablespoons olive oil
1 lemon, juiced


1.    Preheat oven to 350˚F. Place the pancetta between two flat baking sheets. Bake for 10 to 18 minutes, checking often, until golden brown. Let cool on a wire baking rack or dry paper towels to absorb the excess grease.

2.    Bloom the gelatin in a sauce pot with heavy cream. Bring the cream to a low simmer to dissolve the gelatin; do not boil. Let the mixture come to room temperature. 

3.    In a large sauce pan, sweat the green garlic with butter and season with salt.  Add the peas, cover with water, and continue to heat until the peas are completely cooked, about 3 to 5 minutes.

4.    Drain over a sieve and purée in a blender until smooth. Pass the purée mixture through a chinois or extra-fine sieve.

5.    Mix the cream with pea purée and again pass through a chinois to ensure a smooth panna cotta. Place in serving vessels and chill for 1 to 2 hours, until set.   
6.    Garnish the panna cotta with crème fraîche and crispy pancetta. Lightly dress the pea shoots with olive oil and lemon juice and place on top.

Farmers Market Ingredients