Mozzarella Ice Cream
Ingredients
310ml milk
280g buffalo mozzarella
2 tbsp inverted sugar (see recipe)
1 tbsp dextrose powder
13g salt
1g xantham gum
Method
Blend all ingredients until smooth, transfer to an ice cream machine and churn until frozen. Place the ice cream into a tub and store in the freezer until needed.
Inverted Sugar
Ingredients
175g sugar
75g water
3g citric acid
Method
Add sugar and water to a pan. Once it has melted, add citric acid. Then, over medium heat, bring it to 118°C and allow it to cool.
Pea & Mint Salad
Ingredients
50g fresh peas
6 snow peas
5 leaves of mint
Method
Pop the fresh peas from the pod and place in a bowl along with some thinly sliced raw snow peas and thinly cut mint leaves and dress with mint oil and salt.
Mint Oil
Ingredients
75g mint
75g baby spinach
150ml olive oil
150ml vegetable oil
2g salt
Method
Blanch the mint and baby spinach for 30 seconds in rapidly boiling water, then refresh in iced water. Drain well and squeeze out all the water. Blend with the salt and oil in a blender until bright green and very hot. Place a couple of layers of Chux or cheese cloth into a sieve and drain the oil.
Pea Furikake
Ingredients
¼ cup wasabi peas
1 sheet toasted nori seaweed
1tbsp black sesame seeds
1tbsp white sesame seeds
Method
Toast both the sesame seeds and a sheet of nori seaweed in a frying pan. When cooled, place in a spice grinder along with the wasabi peas, then pulse until you reach a coarse, even consistency.
To Serve
Ingredients
Mint sprigs
Pea tendrils
Pea/broad bean flowers
Chive flowers
Salt & pepper
Method
Place the pannacotta ramekin into hot water for 10 seconds to loosen from the sides, then turn out onto a plate. Spoon the dressed pea salad around the pannacotta, building up the sides. Sprinkle the pea furikake around the outside of the salad. Using a warmed ice cream scoop, make a nice, rounded ball of mozzarella sorbet and place on top of the pannacotta. Dress the salad with a little more mint oil, mint sprigs, pea tendrils, chive flowers and pea/broad bean flowers. Finish with a twist of black pepper and a pinch of sea salt.
