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


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

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.


Pea panna cotta

  • 2 sheets gelatin
  • ice water
  • 200 g peas


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