Savoy Coat Panna recipe of peas

Step 1

Soak the jelly in cold water. Food jelly must be hydrated in very cold water, perhaps with some ice cubes: in the warm water it tends to melt becoming partially unusable.

Passage 2

Boil the peas in salted boiling water for 5 minutes. Drain them and blend them.

Step 3

Heat the cream with some grain of pepper of crushed Jamaica and a piece of cinnamon. Before it reaches the boil, filter it and melt the squeezed jelly.

Step 4

Mix the cream with the blended peas, a pinch of salt and the grated Parmesan, then distribute the mixture in 4 US molds without aluminum. Let it cool in the fridge for 2-3 hours.

Passage 5

For the sauce, blend the firm yolks with 2-3 tablespoons of vinegar, oil, salt and pepper.

Passage 6

Turn out the panneys cooked and serve with the sauce, the almonds and leaves of fresh marjoram.

Step 7

Pairing: the vegetable sweetness of this cream must be revived with a semi -aromatic white, such as the Sauvignon. Tarlao Vignis’s Giona 2019 in Aquileia has herbaceous perfumes and a iodized and vertical flavor.