Here is one of the courses I served recently when Smokey Robinson came to dinner.  This was a light course full of flavor that contrasted nice with the rest of the meal.  This was mainly a vegetarian meal and this dish was one that screamed Californian cuisine with hints of the pacific rim from the coconut and mint with the fresh peas from California.  This was a fantastic dish that everyone simply devoured.  The amount of gelatin I used was just enough to set the pudding or panna cotta to give the dish a little extra texture.  Here is the recipe I hope you enjoy it. 

Pea mint and coconut 

2 cups of coconut milk

1/4 cup sugar

2 tsp of salt or more

1 1/2 cup of blanched fresh peas

1 cup blanched fresh mint

2 1/8 tsp of gelatin

2 tbsp water

 

1 cup of solid coconut pulp 

1/4 cup gourmet blend coconut white balsamic vinegar

1/4 cup oil

Salt to taste

 

1 cup of blanches fresh peas

1 cup of blanched Lima beans

1 cup of blanched snap peas

1/4 cup of pea flowers 

Mint leaves and pea tendrils 

 

1 cup of sourdough bread croutons (slice bread thin and cook with butter, olive oil and salt)

For the panna cotta,

Combine gelatin and water in a small bowl.  Place coconut milk and sugar in a small pot and bring to a boil.  Then pour into a vita mix with blanched peas, and mint.  Puree until smooth.  Season with salt.  Melt the gelatin and water mixture in a warm water bath until the gelatin melts. Pour the gelatin into the pea mixture and mix well.  Then (strain optional) pour the pea panna cotta onto a half sheet pan and place in the refrigerator until set.  

For the coconut vinaigrette,

Place 1 cup of coconut pulp (from canned coconut milk) into a bowl with vinegar and oil.  Season with salt and set aside. 

To finish,

Place peas, lima beans, and snap peas in a small bowl.  Toss with olive oil and salt.  Then take the panna cotta and cut or scoop out a portion and place on a plate.  Then add the legumes around the plate.  Add the coconut vinaigrette around the panna cotta.  Finish with croutons, pea tendrils and pea flowers.  Add fresh mint leaves, serve and enjoy! 

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