NOUVEAU GENRE PANNA COTTA
Green Pea Puree
1. Cook green peas for 10 minutes in lots of salted boiling water, then drain. Reserve ¼ cup (65 ml) cooked peas for garnish. Reserve the pea water.
2. Chop basil. In a food processor, combine basil, peas and cream until smooth and homogenous. Pass through a chinois or a sieve to get rid of any lumps. Reserve.
3. In a pan, on low heat, let the basil infuse in 2 cups (500 ml) of pea water for 5 minutes. Remove from heat. Remove the basil, add the red pepper and immediately, using a hand blender, dissolve 1 sachet of sodium alginate in the basil infusion. Let sit for 20 minutes.
4. Dissolve 1 sachet of calcium lactate in 2 cups (500 ml) of water using a spoon. Then, using a pipette held at a 90° angle, slowly drip droplets of the alginate solution into the calcium lactate bath. Let sit for 3 minutes, then empty the calcium lactate bath into the sink and onto a sieve so you’re left with just the apricot caviar. Rinse in lukewarm water.
5. Bring 1 ⅓ cups (335 ml) of green pea puree to a boil with agar-agar (reserve the remainder), then remove from heat immediately. Pour mixture into shot glasses and let sit for 20 minutes in the refrigerator.
6. Unmold pea shots and use a knife to diagonally cut the base (see picture). Using a small spoon, dig into each shot to make as much room as possible for garnish while leaving an ⅛ inch (5 mm) rim. Reserve at room temperature.
7. Preheat oven to 350 °f (175 °c). in a pan, on medium heat, warm up reserved peas in butter with salt and pepper. Place coconut shavings on a baking sheet and bake in oven for 3-4 minutes.
8. Warm remaining pea puree on the stove. While you wait, chop chives and use a mandoline to cut long carrot slices. Fill pea shots with warm puree, top with whole peas, coconut shavings and chives, and arrange carrot slices so they look like the handle of a cup.