Fava panna cotta with vegetables

I enjoy watching cooking programs and browsing recipes. The technique, speed, skill, creativity and endurance required of the TV chef/Masterchef contestants/food bloggers amazed me. But one crucial point is the creativeness always gets my special attention and tempt me to explore and create or recreate a recipe. It is the moment my stomach starts growling to my conscious mind, the bulb of my mind also flickering none stop and my hands could be busy.

Since my last, panna cotta technique “Flambe”. I thought of adding Reynold, Masterchef snitch to bring my technique and creativity to the next level for my panna cotta. Oh no, I don’t have any fruits left to go with panna cotta and I only have leftover cooked vegetables from vegetables pasta that I had in the freezer.

Ugh! huh! why not combine them together to make a beautiful, delicious, colourful, comfort, and flavourful savoury dessert for a change. What do you mean savoury dessert? You ask. Well, I use leftover fava for panna cotta, and I added cooked vegetables instead of fruits and cream. I am in love with this panna cotta. It’s like a floating vegetables island on wobbly green ocean. Let’s cook.


Fava panna cotta

180 g fava, wash, skins remove, and drain
75 g margarine
25 g double cream
150 ml vegetable stock
3/4 Tbs castor sugar
1/4 Tsp salt
1 1/2 Tsp gelatine powder


1/4 zucchini, cut into bite size
1 small carrot, cut into bite size
2-3 Tbs can cherry tomatoes
2 Tsp garlic minced
1/4 red and yellow capsicums, cut into bite size
4 medley cherries tomatoes, cut into bite size
6 fava, parboil in microwave
1/8 c red wine
balsamic vinegar, drizzles
1 Tsp dried rosemary
1/2 Tsp dried basil
1/4 Tsp nutmeg powder
fresh basil leaves, decoration


Put fava, margarine, double cream, sugar, salt and vegetable stock in a pot on medium heat; simmer for about 7 minutes until sugar dissolve and fava is soften. Remove from heat. Sprinkle the gelatine and stir to mix well. Let cool for about 10 minutes. Then transfer to a blender, blend until smooth. Check the seasoning. Now use a strainer and push through it into a jar.

Pour into 2 glass bowls nearly halfway. Next put the glass bowls in fridge over night to set. The next day, bring out from fridge. Then do the vegetables. In a frying pan, add oil on medium heat. Once hot, add garlic fry until translucent. Add carrot fry for 4 minutes. Then zucchini, both capsicums, medley cherries, herbs, nutmeg powder, and drizzle balsamic vinegar. Toss around to mix well.

Now add cherry tomatoes, red wine and seasoning, stir again to coat all the vegetables; lightly crush the cherry tomatoes. When the wine had absorbed and vegetables are cooked, remove from hob. Add the fava; stir to combine and leave to cool for 10 minutes. When panna cotta has come to room temperature. Spoon the cool down cooked vegetables on to panna cotta using a food stacker ring. Slowly, lift the ring up. Drizzle the sauce over the vegetables and decorate with basil leaves. Serve with a glass of Moscato. Enjoy!!!!

Note: You can use peas, spinach, or kale to make green panna cotta. Or you can make your own choice of panna cotta. You can add tuna, chicken, prawns or fish instead of vegetables. The vegetables I have already cooked with my pasta and freeze. If you are cooking it fresh, estimate the amount to make sure it’s enough. You can make more by doubling the amounts of ingredients for panna cotta and the vegetables.


If you like to try my other recipes: https://helenscchin.com/2018/11/15/lemon-sour-cream-vanilla-yoghurt-panna-cotta/