- 1 cup fresh or frozen spring peas
- 1 ¼ cup heavy cream
- ¾ cup whole milk
- 1 teaspoon chopped mint
- ½ cup fresh spinach leaves
- 1 ½ teaspoons gelatin
- 1 tablespoon water
- 1 teaspoon fine sea salt
- ¼ teaspoon finely ground white pepper
- 2 tablespoons olive oil
- 1 cup wild mushrooms, such as Trumpet Royale, Brown Clamshell, Forest Nameko, Maitake cleaned
- 1 teaspoon chives, finely chopped
- 4 stalks jumbo asparagus, blanched and shocked
- 1 cup haricots verts, blanched and shocked
- Lemon Dijon Vinaigrette
Bring a medium-size pot of water up to a boil and prepare an ice water bath. Add the peas to the boiling water and cook for 1 minute, or until peas turn a bright green. Transfer the peas to the ice bath and cool completely.
In a medium saucepan over medium-low heat, bring the heavy cream and the milk to a simmer, add the mint. Let steep for 5 to 7 minutes.
Add half of the milk and cream mixture, as well as the mint and fresh spinach to the bowl of a blender. Add the peas to the blender and blend until very smooth. Return the pea mixture to the pan with the remaining milk and cream.
Sprinkle the gelatin over the tablespoon of water and allow the gelatin to bloom. Add the bloomed gelatin to the peas and cream and whisk until all of the gelatin has dissolved and the mixture begins to cool down. Season with salt and pepper.
Divide the mixture evenly among four 4-ounce, lightly oiled, ramekins. Refrigerate overnight. Let stand at room temperature just before serving.
Heat the olive oil in a medium saute pan over medium-high heat, when hot add the wild mushrooms and cook until golden brown, about 3 to 5 minutes. Add the chives, asparagus and haricots verts, reduce the heat to low and cook until just warmed through.
Transfer the vegetables to a bowl and toss with 2 to 3 tablespoons of the lemon vinaigrette.
To serve, remove the panna cotta from the ramekins and transfer to four plates. Divide the vegetables among the four plates and serve.
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