Goat Cheese Panna Cotta with Peas, Spring Onions, Petite Greens, and Blossoms
Source: Mark Dommen, One Market Restaurant
Recipe Type: Salads | Seasons: Spring
This recipe was demonstrated for CUESA’s Market to Table program on April 16, 2016.
Unless otherwise indicated, all ounce measurements are by weight, not by volume.
Other vegetables can be substituted for the peas in the salad—beets would be great, for example.
Serves 8
INGREDIENTS
¼ ounce gold gelatin sheets
Large pinch sea salt, plus more for seasoning
¼ bunch fresh thyme
1 clove garlic
5¼ ounces cream
8 ounces fresh goat cheese
7 ounces buttermilk
¼ teaspoon cayenne pepper
8 ounces shucked English peas
8 ounces snap peas
8 ounces snow peas
3½ tablespoons white balsamic or Muscat vinegar
3½ tablespoons honey
3½ fluid ounces extra virgin olive oil (Arbequiña preferred)
5 medium spring onions
4 French breakfast radishes
Assorted greens, for garnish
Assorted spring blossoms, for garnish
PREPARATION
To make the panna cotta: Place your panna cotta molds (ramekins or small bowls) in the freezer to chill them. Bloom (hydrate) the gelatin in ice water by submerging it until it has absorbed enough water to make the gelatin sheets soft and pliable. While the gelatin is blooming, place the cream, salt, thyme and crushed garlic in a small saucepan and warm over medium-low heat. Heat it just enough to infuse the flavors – it does not need to come to a boil. It will be used to incorporate the gelatin into the panna cotta. Place the fresh goat cheese in a bowl and add the buttermilk and cayenne pepper and mix until smooth. Remove the gelatin sheets from the ice water and squeeze out as much liquid as you can. Remove the thyme sprigs and garlic from the cream and ad the bloomed gelatin to the cream. Mix together until the gelatin has melted completely into the cream. Add the cream/gelatin mixture to the goat cheese mixture and stir to combine. Check the seasoning and add more salt or cayenne, if desired. Strain the mixture through a fine mesh strainer and fill the molds. Place in the refrigerator to set. The panna cotta should ideally be left to set overnight.
To prepare the vegetables: Blanch each set of peas individually in boiling salted water. Shock in ice water and drain immediately, once cooled. The snow peas can be cut into smaller pieces and set aside. Wash and slice the radishes very thinly using a mandoline. Set aside.
To make the dressing: Combine the vinegar and honey in a bowl and whisk until the honey is dissolved. Add the olive oil and whisk to combine. Season to taste with sea salt.
To serve: Unmold a panna cotta onto each plate, centering them on the plates. Thinly slice the spring onions and toss with the peas in a bowl. Spoon a little dressing over the peas and toss well. Season to taste with salt. Spoon the peas into a half moon shape around each panna cotta. Divide the sliced radishes, petite greens and spring blossoms among the plates, and drizzle with a little more dressing before serving.
Photo by Jenny Barr.