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
- Â Blender
- Â Heavy Bottomed Medium Saucepan
- Â Heavy Bottomed Small Saucepan
-  Fine Mesh Strainer  Â
-  Four 4-inch Ring Molds
- Â Plastic Food Film
- Â Squeeze Bottle
Timing
Active Time: 1 Hour Total Time: 6 Hours
Yield
4
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Prepare Ingredients
Dry mix the salt and Druids Grove Vegan Gelatin and reserve.ÂBlanch 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.ÂBlanch the parsley leaves in boiling water for 20 – 30 seconds and immediately cool down in an ice bath.Â
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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.ÂAfter scraping down the sides again, sprinkle the dry mix over the top of the puree and blend again on high for 1 minute.ÂPass the puree through a fine mesh strainer and discard the solids.Â
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Boil and Mold Panna Cotta
Pour the mixture into a saucepan and bring up to a boil.ÂTake off the heat and pour evenly into the prepared molds.Â
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Set and Enjoy!
Refrigerate for at least 3-4 hours for panna cottas to set before unmolding.ÂServe with your favorite greens and spring vegetables.ÂEnjoy!Â
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Summary
Recipe Name
Author Name
Spring Pea Panna Cotta Salad
Modernist Pantry
Published On
Preparation Time
Total Time