Goat cheese panna cotta and peas and mint puree

Goat cottage cheese panna cotta and peas and mint puree

Getting some fresh fruits and vegetables from the market is such a great pleasure. I admit I hate the crowd over there, I hate having to queue too. But I love to fill my basket with either organic or local products – I unfortunately can’t get both at Grenelle market. It’s definitely the green season and booths are full of broad beans, peas, salad, mint, artichokes, cucumber… This is great to see. I also have my habits and go to a goat cottage cheese producers. I made the panna cotta with it that you can easily substitute with dairy cream (fat-free for a diet-friendly option), milk and classic goat cheese.

goat cheese panna cotta and peas and mint puree

Goat cheese panna cotta and peas and mint puree

Ingredients (4 jars):

  • 300g/10,5oz peas (with pods)
  • 1 young onion
  • 1 garlic clove
  • 20 leaves of mint
  • 500g/17,5oz goat milk cottage cheese (or 30cl milk + 15cl dairy cream + 100g goat cheese)
  • 1 teaspoon of agar agar powder
  • salt & pepper
  • 1 pinch of Espelette hot pepper


In a pan, heat the goat milk cottage cheese at low heat. Add a teaspoon of agar agar powder, salt, pepper and one pinch of Espelette hot pepper. Mix it well.

Pour into each recipient. Store in the fridge until set (wait for at least 30 minutes).

Peel and slice the young onion and garlic. Reserve the green part of the young onion. Saute in a greased pan for 2-3 minutes at a low heat.

Shell the peas. Steam for 7-8 minutes. Plunge into iced water. Dry. Blend with the mint leaves, onion and garlic. Add slowly water until the texture is smooth. Season with salt & pepper.

Divide the peas and mint puree in the jars on top of the goat cheese panna cotta.

Store in the fridge before serving. Dress with peas, onion green and mint leaves on top.

Peas and goat cheese in a jar_001


Cold melon and mint soup

Melon soup

One of my favorite thing about cooking is mixing the flavours. When it comes to Canteloupe melon, I usually associate it with Porto and cured ham. For this cold soup, I wanted something refreshing and sweet. Mint and cucumber just bring a touch of freshness while the yogurt makes the texture smooth. Add a pinch of spices for the twist.

Ingredients (4 persons):

  • 2 Cantaloupe melons, peeled, seeded and cut into chunks
  • 1/2 cucumber, peeled, seeded and cut into chunks
  • 20 mint leaves
  • 2 tablespoons of yogurt
  • 1/2 teaspoon four spices (white pepper, cloves, nutmeg and ginger)
  • 1 pinch espelette or cayenne pepper
  • 1 pinch salt


  1. In a blender, mix all the ingredients until smooth. Refrigerate for 1 hour before serving.
  2. Divide soup among 4 bowls. Garnish each serving with sliced cucumber and mint.

Optional : top the soup with 2 or 3 pieces of homemade crispy cured ham

How to make crispy cured ham:

Preheat the oven at 200°C/390°F.
Cover the grill with parchment paper. Place the ham on it.
Cook for 10-15 minutes.