English Pea Panna Cotta with Truffle Ricotta and Mint Oil

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Friday, March 21st, 2025

Delicate and vibrant, this recipe was crafted by our talented culinary team to pair perfectly with our elegant Pinot Noir.”

Ingredients

Serves 8

Pana Cotta

Olive Oil
2 teaspoon Gelatin Powder
¼ cup water
8oz English Peas
½ cup cream
½ cup milk
1 teaspoon salt

Truffle Ricotta

1 cup Ricotta
1 teaspoon truffle oil
1 cup water
Salt and pepper to taste

Mint Oil

1 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.
In a medium saucepan cook the peas in boiling salted water for 5 minutes then strain. Next, add them to a blender with cream, and blend on medium until well incorporated.
Add the mixture back into the 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 and let chill in the refrigerator for 2-3 hours.

Truffle Ricotta

Whip all ingredients in a food processor or with a hand mixer until smooth and creamy.

Mint Oil

Blend ingredients together then add to a saucepan and bring to a boil. Once it starts to bubble, strain the mixture.

To Finish

Smear truffle ricotta on the plate, place the Pana Cotta on the plate and drizzle with the mint oil. Serve immediately with a glass of Pinot Noir.

This English Pea Panna Cotta presents a delicate balance of freshness, creamy texture and subtle earthiness that resonate beautifully with the nuanced profile of Davis Estates Pinot Noir.