Ingredients

Panna Cotta
makes 5 cups
2 tsp Gelatin Powder
¼cup water
8 oz Peas
½ cup cream
½ cup milk
1 tsp Salt

Ricotta
Makes 1 ½ cup
I cup ricotta
1 tsp truffle oil
1 cup water
Salt and Pepper

Mint Oil
I mint bunch
1 cup olive oil
½ parsley bunch

METHOD

Panna Cotta

• Soak the gelatin in cold water for 3-5 minutes. Squeeze out excess water and put it aside. strainIn a medium saucepan cook peas in boiling salted water for 5 minutes.Strain peas from boiling water.
  Reserve ¼ cup of peas for garnish.
  add remaining peas to a blender with cream and salt, and blend on medium until well incorporated.
  Add it back into saucepan after draining out the water, and bring it to a simmer.
  Do not boil.
  Before it comes to a boil, add the squeezed-out gelatin and dissolve into the cream mixture.
  Pour mixture into desired molds. Chill in the refrigerator for 2-3 hours.

• Ricotta
  Whip the mixture until you get desired consistency.

• Mint Oil
  bring pot to a boil.
  Blanch mint bunch and parsley in boiling water for 90 seconds, remove and allow to cool.
  Squeeze out as much moisture as possible.
  Add to a blender on high for 5 minutes.
  Strain through cheesecloth or a cone shaped coffee filter.

WINE PAIRING SUGGESTIONS

This dish pairs beautifully with our 2023 Davis Estates Pinot Noir, it that complements the earthiness of the peas. The wine’s richness enhances the savoriness of the panna cotta, making it the perfect match.

If you’re looking for more pairing options, here are a few additional suggestions:

• 2021 Merlot: Its earthy profile pairs well with the peas.
• 2021 Napa Cabernet: This wine’s freshness beautifully complement the Peas.

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