Name: Sweet Pea Panna Cotta
Total time: 11 h 45 min
Ingredients: 1¾ cups (429 grams) whole milk; 1¼ cups frozen peas, thawed; ⅔ cup (132 grams) sugar; 2½ teaspoons unflavored gelatin; Pinch table salt; 2¼ cups (520 grams) heavy cream; 1 vanilla bean; 7 tablespoons lemon juice (3 lemons)

Why This Recipe Works

This elegant spring dessert gets its delicate sage green color from an unexpected source: frozen peas. Peas have a natural sweetness that can pair well in creamy desserts such as panna cotta. Blending thawed peas with whole milk and straining out the solids extracts the peas’ color and flavor while keeping the texture of the final panna cotta silky smooth. We whisk the powdered gelatin directly with the sugar and salt before adding the cold cream; the sugar and salt help disperse the gelatin granules so that they absorb moisture evenly, eliminating the need for a separate blooming step. Heating the mixture to 150 degrees ensures that the gelatin fully dissolves and the vanilla is thoroughly infused into the cream. Letting the mixture cool to around 110 degrees before adding the pea milk and lemon juice prevents curdling.

Before You Begin

Make sure to unmold the panna cotta onto cool plates. If you’d rather not unmold the panna cotta, substitute 5- to 6-ounce glasses for the ramekins.

Instructions

Process 1¾ cups whole milk and 1¼ cups thawed frozen peas in blender until mostly smooth, about 1 minute. Strain through fine-mesh strainer into bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids.

Whisk ⅔ cup sugar, 2½ teaspoons unflavored gelatin, and pinch table salt in small saucepan until very well combined. Whisk in 2¼ cups heavy cream and let sit for 5 minutes. Cut 1 vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Add vanilla bean and seeds to cream mixture.

Cook over medium heat, stirring occasionally, until mixture registers 150 to 160 degrees, about 5 minutes. Remove from heat and let cool to 105 to 110 degrees, about 15 minutes. Strain through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; discard vanilla bean (or reserve for other use). Gently whisk in pea milk and 7 tablespoons lemon juice.

Set eight 5-ounce ramekins on rimmed baking sheet. Divide mixture evenly among ramekins. Invert second rimmed baking sheet on top of ramekins and carefully transfer to refrigerator. Chill for at least 6 hours or up to 3 days (if chilling for more than 6 hours, cover each ramekin with plastic wrap instead of inverted sheet).

Working with 1 panna cotta at a time, insert paring knife between panna cotta and side of ramekin. Gently run knife around edge of ramekin to loosen panna cotta. Cover ramekin with serving plate and invert panna cotta onto plate. (You may need to gently jiggle ramekin.) Serve.