November 30, 2023

Summer Pea Pannacotta from Doot Doot Doot

News & Insights
Executive Chef Michael Wickham shares his signature Summer Pea Pannacotta recipe from the pinnacle of destination dining at Jackalope Hotel's hatted Doot Doot Doot on the Mornington Peninsula.


Ingredients |


125g fresh peas
125ml chicken stock
75ml thickened cream
½ sachet of powdered gelatine (approx. 1  ½ tsp)
10 fresh mint leaves






Place petit pois and stock in a saucepan.  Bring to a boil, cover and simmer for 5  minutes.
Stir cream into peas, add mint leaves,  then liquidise and pass through a sieve.
Season to taste.
Add the gelatine powder to the pea   cream. Briefly heat gently until gelatine   dissolves. Lightly oil two ramekin dishes   and pour in the pea cream.
Allow to cool then chill for 4-6 hours.


Mozzarella Ice Cream

310ml milk
280g buffalo mozzarella
2 tbsp inverted sugar (see recipe)
1 tbsp dextrose powder
13g salt
1g xantham gum


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

175g sugar
75g water
3g citric acid



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

50g fresh peas
6 snow peas
5 leaves of mint 


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

75g mint
75g baby spinach
150ml olive oil
150ml vegetable oil
2g salt



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

¼ cup wasabi peas
1 sheet toasted nori seaweed
1tbsp black sesame seeds
1tbsp white sesame seeds


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

Mint sprigs

Pea tendrils

Pea/broad bean flowers

Chive flowers

Salt & pepper







 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.

(Serves 2)

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