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

Ingredients

Store Cupboard

  • 300ml of chicken stock
  • 20g of caster sugar
  • 8g of salt
  • 3/4 bronze gelatine leaf
  • 3 egg yolks
  • 1 tsp Dijon mustard
  • 1 handful of breadcrumbs
  • salt to taste
  • 100g of egg white
  • 100g of plain flour
  • 480ml of maple syrup
  • sesame seeds
  • black onion seeds
  • 30g of sugar

Fruit & Vegetables

  • 335g of peas
  • 2 lemons
  • 20g of shelled peas

Dairy

  • 150g of unsalted butter
  • 50ml of double cream
  • 122g of unsalted butter

Fish & Shellfish

  • 1 crab, live

Oils & Vinegars

  • 1 tbsp of white wine vinegar
  • 200ml of vegetable oil
  • 30ml of white wine vinegar

Speciality Ingredients

  • 35ml of reduced crab stock
  • 200g of mango purée
  • 40ml of glucose syrup
  • 1/2 tbsp of dashi

Beverages

  • 200ml of water

Salad & Fresh Herbs

  • sweet cicely
  • pea shoots