Pea Panna Cotta, Crab and Apple

This has proven very popular in both Minster and Canterbury and has been a hit with our guests. It was developed by Mark Cragg, our former Executive Chef. Its beauty comes from the simplicity of flavour and texture.

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Dish Difficulty: Medium

Serves: 4

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Ingredients

1 x Granny Smith Apple

For the panna cotta:

50ml chicken jus

100ml water

168g frozen garden peas

75g butter

25 ml double cream

10g caster sugar

4g salt

1 gelatine leaf, soaked

1⁄4 lemon, juiced

For the brown crab mayo:

30g brown crab meat

30g pasteurised egg yolk

1tsp Dijon mustard

100ml vegetable oil

1⁄2 cap of white wine vinegar

1⁄2 tbsp Worcestershire sauce

1⁄2 tbsp Tabasco

For the white crab:

100g fresh picked white crab meat

1⁄2 red chilli

1⁄4 bunch of chives

Zest and juice of 1 lime

1⁄2 shallot, finely diced

Pea shoots

Salt and pepper

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Preparation

For the panna cotta:

1. Ensure peas are defrosted.

2. With the exception of the gelatine, put all the ingredients in a saucepan and bring to the boil.

3. Simmer for 5 minutes and add the soaked gelatine leaf.

4. Season according to taste and pass through a fine sieve.

5. Set in bowls and store in the fridge to set.

   
   

For the brown crab mayo:

1. For the mayo, purée the crab meat in the food processor with the mustard, egg yolks and vinegar.

2. Slowly add the oil whilst still blitzing. Finish with the Worcestershire sauce and Tabasco.

   
   

For the white crab mix:

With the white crab, go through all the meat checking for any trace of shell and discarding. Finely dice the chilli, shallot and chives, then zest and juice the lime. Mix together and taste. Bind with 1 tbsp of brown crab mayo.

Finally, to serve, place a teaspoon of brown crab mayonnaise in the centre of the panna cotta, then put a tablespoon of white crab meat on top. Slice some apple batons and serve with a pea shoot salad and toast.