FRIJE

Instructions

• 1.   Panna cotta
  Cook 500g of peas by covering them with water and adding salt.
  Meanwhile, soak the gelatin in cold water.
  Set aside 300ml of the cooking juice for 500g of peas, then drain the peas. Reserve a few peas for decoration.
  In a blender, mix the peas with the reserved cooking juice, add the gelatin, and mix again.
  Pour into glasses. Refrigerate for at least 4 to 6 hours.
• 2.   The Whipped Cream
  Whip the cold heavy cream while adding diced Roquefort cheese. The cheese will incorporate gradually. Once the texture is firm, transfer to a piping bag with a star tip and pipe onto the panna cottas.
  Garnish with a few peas and serve.

Nutritional information *

Reference

• www.lamedecinepasseparlacuisine.com/2020/05/panna-cotta-de-petit-pois-et-chantilly-au-roquefort.html?utm_source=_ob_email&utm_medium=_ob_notification&utm_campaign=_ob_pushmail