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Summer is Finally Here

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.

Garden pea & broad bean panna cotta served with seasonal beetroot, radishes, kohlrabi & crispy carrots

Garden pea and broad bean panna cotta served with seasonal beetroot, radishes, kohlrabi and crispy carrots.

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.

Recipe (serves 4)

65g Garden peas
65g Shelled broad beans
20g Butter
90ml Double cream
2.5g Agar agar (or 1 leaf of gelatine)
20g Baby spinach
Salt & pepper to taste

Method

  1. Bring the cream and butter to the boil.
  2. Add the peas and broad beans and cook out for 2 minutes.
  3. Add the spinach and cook out for a further 1 minute.
  4. Take off the heat, add contents of the pan into a blender. While blending add in the agar agar. Blend for 2 minutes.
  5. Pass the contents of the blender through a fine sieve and season with salt and pepper.
  6. Pour mix into individual non-stick moulds and set in the fridge.
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