Pea panta cotta with parmesan chips
This season, the flavors are carried in small portions, and if you want an even tastier snack, complete them with a tablespoon of Vegeta. If we opt for the salty pea panna cotta option, the impression will be raised by parmesan chips.
Preparation steps
- Pour 5 tablespoons of cold water over the gelatine and leave it to swell for 10 minutes.
- Mix the peas and cream until you get a uniform mixture without crumbs.
- Place in a bowl, along with the spices, milk and ricotta and bring to a boil. Remove from the heat, stir in the gelatin until all is dissolved.
- Pour into silicone molds and cool until compressed (approximately 4 h).
- Serve at room temperature sprinkled with a little black sesame.
- PARMESAN CHIPS
- Preheat the oven to 190 ° C and prepare baking trays lined with baking paper.
- Place the grated parmesan on paper in piles 6-7 cm in diameter and flatten with the palm of your hand
- The flattened disc should be about 3 mm thick. Pepper each pile and bake for about 10 minutes, ie until the discs take on a golden color and become crispy. Cool down.
Serving
Serve the pea panna cotta at room temperature sprinkled with a little black sesame and parmesan chips as a party snack.
Advice
Panna cotta can be poured into a large mold and cut into portions as needed. It can be prepared a day or two before and kept cool. Parmesan chips can be prepared the day before and kept dry.
