Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast

Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast

Sweet pea panna cotta with crab and cicely, mango and dashi sorbet, brown crab toast

Ingredients

Sweet pea panna cotta

  • 300ml of chicken stock
  • 335g of peas
  • 150g of unsalted butter
  • 50ml of double cream
  • 20g of caster sugar
  • 8g of salt
  • 3/4 bronze gelatine leaf

Crab mayonnaise

Brown crab toast

Mango and dashi sorbet

Confit lemon

  • 2 lemons
  • 30g of sugar
  • 30ml of white wine vinegar

To serve

Equipment

  • Ice cream maker