Sweet Pea Panna Cotta Recipe - Great British Chefs

Ingredients

• 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
• 1 crab, live
• 3 egg yolks
• 1 tsp Dijon mustard
• 1 tbsp of white wine vinegar
• 1 handful of breadcrumbs
• salt to taste
• 200ml of vegetable oil
• 122g of unsalted butter
• 100g of egg white
• 100g of plain flour
• 480ml of maple syrup
• 35ml of reduced crab stock
• sesame seeds
• black onion seeds
• 200g of mango purée
• 200ml of water
• 40ml of glucose syrup
• 1/2 tbsp of dashi
• 2 lemons
• 30g of sugar
• 30ml of white wine vinegar
• 20g of shelled peas
• sweet cicely
• pea shoots