Summer is finally is here at Knockderry House and this has inspired our kitchen team to create some beautiful new dishes for our evening
A la Carte menu.
‘Garden pea & broad bean panna cotta served with seasonal beetroot, radishes, kohlrabi and crispy carrots’ is one of our new starters. It is not only tasty, but includes an array of summer colours, flavours and textures.
If this new dish inspires you, our head chef has created an easy to follow recipe to make your own pea panna cotta which can be served with a fresh beetroot salad and mustard dressing.
65g Garden peas
65g Shelled broad beans
90ml Double cream
2.5g Agar agar (or 1 leaf of gelatine)
20g Baby spinach
Salt & pepper to taste