Pea Panna Cotta and clear tomato gazpacho

To make 4 portions

For the Panna cotta:

• 1 punnet Mustard Cress                  
• 150 gr cooked peas                     
• 150 gr double cream                  
• 50 gr milk                                 
• 7 gr agar agar/ vegy gel        
• 1 pinch fine salt                              
• 1 pinch ground pepper                                           

For the clear tomato gazpacho:

• 3 medium ripe tomatoes                  
• 1 small cucumber                         
• 1 clove garlic                                   
• A few drops tabasco                                                  

To finish the plate:

• A dozen cooked peas                     
• ½ punnet Mustard Cress                  
• Algae Powder Gold       
• 4 pieces Bean Blossoms             
• 4 pieces Salad Pea                           
• 4 stems Zallotti Blossoms            
• 2 tbsp puffed rice                                     

For the Panna cotta:

• Pour the cold milk , double cream , seasoning and agar agar in a saucepan.
• Bring to boil , whisking constantly.
• Place the cooked peas and freshly cut Mustard Cress in a high speed blender.
• Add the hot mix into the blender and blitz until smooth.
• Pour straight away in silicon mold and let set in the cold room.                                    

For the clear tomato gazpacho:

• Using a juice extractor, pass the ingredients into it.
• Pass the juice in a coffee filter or fine muslin cloth overnight.
• Season the clear juice with a few drops of tabasco and serve.                                                 

To finish the plate:

• Using a small bowl, add together the Zallotti Blossom, the puffed rice and the dust of Algae Powder Gold.
• Mix well and arrange on each pannacotta.
• Serve with the cold Gazpacho , a few cooked peas , the Bean Blossoms, Mustard Cress and Salad Pea.

Recipe: Franck Pontais