Garden Pea Panna Cotta with Radish Petals & Basil Snow recipes

## 1. The Garden Pea Panna Cotta

*This should be vibrant green and barely set, with a slight wobble.*

* **Ingredients:** 2 cups fresh or frozen peas (blanched), 1 cup heavy cream, 1/2 cup whole milk, 2.5 sheets gelatin (gold grade), salt, and a touch of honey.

* **Method:** 1. **Puree:** Blend blanched peas with the milk until ultra-smooth. Pass through a chinois (fine-mesh sieve) to remove any pulp.

2. **Bloom:** Soak gelatin sheets in ice-cold water for 5 minutes.

3. **Infuse:** Heat cream, salt, and honey until simmering. Remove from heat, whisk in the squeezed gelatin until dissolved, then stir in the pea-milk mixture.

4. **Set:** Pour into molds or directly into the serving bowls. Refrigerate for at least 4 hours.

## 2. The Basil Snow

*Molecular gastronomy at home using the "granita" method.*

* **Ingredients:** 2 cups fresh basil leaves, 1 cup water, 2 tbsp simple syrup, 1 tbsp lemon juice.

* **Method:** 1. **Blanch:** Quickly blanch basil in boiling water (3 seconds) then shock in ice water to lock in the bright green color.

2. **Blend:** Blend basil with water, syrup, and lemon. Strain.

3. **Freeze:** Pour into a shallow tray and freeze. Every 30 minutes, scrape the edges with a fork to create "snow" crystals. Keep in the freezer until the very second you plate.

## 3. The Radish Petals

*For a peppery crunch and floral visual.*

* **Ingredients:** 3–4 breakfast radishes (chilled in ice water).

* **Method:** Use a mandoline to slice the radishes into paper-thin rounds. Keep them in ice water until serving so they curl slightly and stay crisp.

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## The "Plating Art" Composition

1. **The Foundation:** Place the **Pea Panna Cotta** slightly off-center in a shallow white bowl.

2. **The Floral:** Carefully overlap the **Radish Petals** on one side of the panna cotta to look like a blooming flower.

3. **The Snow:** Just before serving, spoon a small mound of **Basil Snow** on the other side.

4. **The Accents:** Garnish with micro-basil leaves and a few drops of high-quality extra virgin olive oil.

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### Chef's Secret: Bright Green Color

To keep the panna cotta from turning "army green" (oxidation), add a tiny pinch of **baking soda** to the boiling water when blanching the peas. This maintains the chlorophyll's vibrancy.