Spring Pea Panna Cotta Salad

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This one’s all about texture and tone. A silky, vegan panna cotta infused with sweet spring peas, plated up with crisp, vibrant vegetables— think mushrooms, asparagus, maybe a tender herb or two. It’s a salad, yes—but not the leafy kind. More like a composed ode to spring: creamy, clean, and green in every bite.

Difficulty

Easy

Ingredients

  • 200g (1 ¼ Cup) Fresh Spring Peas
  • 200g (¾ Cup) Water
  • 20g (â…“ Cup) Parsley Leaves
  • 4g (¾ teaspoon) Kosher Salt
  • 4g (½ teaspoon) Druids Grove Vegan Gelatin

Equipment

  •  Blender
  •  Heavy Bottomed Medium Saucepan
  •  Heavy Bottomed Small Saucepan
  •  Fine Mesh Strainer   
  •  Four  4-inch Ring Molds
  •  Plastic Food Film
  •  Squeeze Bottle

Timing

Active Time: 1 Hour Total Time: 6 Hours

Yield

4

  • Prepare Ingredients

    Dry mix the salt and Druids Grove Vegan Gelatin and reserve.
     
    Blanch the peas in boiling water and immediately cool down in an ice bath. 4 – 5 minutes for fresh peas and 2 – 3 minutes for frozen peas.
     
    Blanch the parsley leaves in boiling water for 20 – 30 seconds and immediately cool down in an ice bath.
     

  • Blend and Strain

    In a blender add the peas, parsley and water and blend for 1 minute on medium high, scraping the sides down and blending again on high for 1 minute.
     
    After scraping down the sides again, sprinkle the dry mix over the top of the puree and blend again on high for 1 minute.
     
    Pass the puree through a fine mesh strainer and discard the solids.
     

  • Boil and Mold Panna Cotta

    Pour the mixture into a saucepan and bring up to a boil.
     
    Take off the heat and pour evenly into the prepared molds.
     

  • Set and Enjoy!

    Refrigerate for at least 3-4 hours for panna cottas to set before unmolding.
     
    Serve with your favorite greens and spring vegetables.
     
    Enjoy!
     
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