Pea Panna Cotta with Crowdie Cream

By Ross Marshall on Scotland National Rural Network

• 100g Crowdie Cream Cheese
• 250ml Cream
• 3 Shallots, Sliced
• 2 Garlic Cloves, Sliced
• Sprig of Thyme
• 150g Butter
• 300ml Vegetable Stock
• 300g Garden Peas
• 4 Sheets of Gelatin
• 1 Slice of Parma Ham
• 150g Fresh Peas, Shelled
• 40g Pea Shoots
• 100ml Good Quality Olive Oil
• Red Mustard Frills
• 4 Walnuts
• Pinch of salt

METHOD

1.  Start by making the Crowdie cream. Mix the crowdie cheese with 100ml of cream then set aside for later.

2. To create the pea panna cotta, begin by sweating the shallots, garlic and thyme with 50g of butter in a pan.

3. Add the vegetable stock to the pan and allow to the simmer.

4. Add the peas and gently simmer for a further 2 min then remove from the heat.

5.  Blend the pea mix to a smooth paste.

6. Soften the gelatin in cold water then add to the pea mix. Pour the mix into an oven dish and allow set in the fridge.

7. In the remaining butter fry the Parma ham until crisp.

8. Once the panna cotta has set cut it into long strips and place on the plate a least 5 min before serving.

9. In a bowl toss together the shelled peas, olive oil, Parma ham and salt then transfer to the plate.

10. Finally, scatter the pea shoots, walnuts and mustard frills across the plate and add the Crowdie cream before serving.