Savory panna cottas with peas, goat cheese, mint


  • 200 g fresh shelled peas
  • 4 leaves of gelatin
  • 20 cl of liquid cream with 30% mg
  • 1/2 bunch of fresh mint
  • 200 g of fresh goat’s cheese

For the grout

  • 15 mint leaves
  • 5 cl of lime juice
  • 2 cl of maple syrup


  1. Prepare the coulis by mixing all the ingredients. Refrigerate until ready to serve.

  2. Soak the gelatin leaves in a bowl of cold water.

  3. Cook the peas in a pan of boiling water for 15 minutes. Drain them and run them under very cold water.

  4. Bring the cream to the boil with the mint leaves (reserve a few for dressing). Incorporate the drained gelatin leaves.

  5. In the bowl of a blender, pour the peas (reserve a few for dressing), the goat cheese and the cream. Mix finely. Salt, pepper.

  6. Pour into ramekins and leave to set in the refrigerator for 2 hours.

  7. When serving, add a few mint leaves, a few peas and a spoonful of coulis.

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