- 2 cups 1/2 & 1/2
- 1 lb english peas (fresh or frozen)
- 3 teaspoons unflavored gelatin
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 lb cauliflower, cored and cut into even size florets
- 2 Tablespoons creme fraiche
- 1 teaspoon kosher salt
- fresh ground black pepper
- 2oz California white sturgeon caviar
Start by preparing 6 small bowls or teacups by rubbing with olive oil. Next, put 1/4 cup cold water in a large bowl, sprinkle gelatin over it and let sit for 10 minutes. In a saucepan, bring some salted water to a boil and cook peas for 2-3 minutes, until tender. Drain and put into an ice bath to chill and stop cooking. Drain the peas and puree in a blender or food processor. Put puree through a fine mesh sieve and set aside. Heat cream and 1/2 tsp salt and lemon zest in a small saucepan until it’s hot but not quite a simmer. Stir in pea puree then pour over the gelatin, whisking until it is melted. Strain everything through a fine mesh sieve and then pour into prepared cups. Put the cups into the fridge and let chill for at least 2 hours.
Place cauliflower into a steamer or a pot with just a few inches of water and steam, covered, until tender. Stir a couple of times during cooking to make sure they cook evenly. Strain cauliflower and transfer to a food processor to puree until smooth. Add creme fraiche, 1/2 teaspoon of salt and a pinch of black pepper with the motor running. Set aside to cool to room temperature.
When the panna cotta is set, hold a plate on top of the cup and flip everything over. The panna cotta should come out easily but may sometimes need a little nudge by running the tip of a butter knife around the edge.
Top the panna cotta with a big dollop of cauliflower puree and a tablespoon of caviar. Serve immediately.