Pea panna cotta, blue cheese clafoutis, asparagus, porcini mushroom

Name: Pea panna cotta, blue cheese clafoutis, asparagus, porcini mushroom
Yield: Serves 8 Starter Portions
Ingredients: 2 sheets gelatin; ice water; 200 g peas; 3 g truffle oil; 200 ml milk; 200 ml cream; 5 g salt; 280 g flour; 130 g unsalted butter; pinch salt; 135 g crème fraîche; 1 egg; 3 whole eggs; 100 g flour; 8 green asparagus spears; 100 g Ganzvlei Blue Moon cheese; 80 peas - blanched, refreshed in ice water and popped from shells; 6 fresh porcini mushrooms; 80 peas - blanched, refreshed in ice water and popped from shells; 80 peas - blanched, refreshed in ice water and popped from shells; porcini powder – to dust; 16 shavings Blue moon blue cheese – 2 per serving

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The saltiness of the blue cheese with the contrast of the sweet asparagus and pea is lovely in this dish. Also lovely, is the contrast of textures from the creaminess of the panna cotta and clafoutis with the crisp asparagus.

Ingredients

Pea panna cotta

2 sheets gelatin
ice water
200 g peas

Starter

Method

Line 4 ring moulds 8 × 3cm deep and place inside a tray. Ensure that the bottoms of the moulds are covered with cling film. In the meantime, bloom the gelatin in ice water.

In a pot of boiling water, blanch the peas for 1 minute and refresh in ice water. Transfer the peas to a blender with the truffle oil. In a separate pot, combine the milk and cream. Heat to a gentle simmer and add th