Step 1

Soak the gelatin in cold water for 3-5 minutes. Squeeze out excess water and put aside.

Step 2

Cook peas in boiling salted water for 5 minutes. Drain and blend to a cream. Heat the cream with a few crushed Jamaican peppercorns and a piece of cinnamon. Before it comes to a boil, add the squeezed out gelatin and dissolve. Mix the cream with a pinch of salt and Parmigiano Reggiano. Pour mixture into 4 disposable aluminum molds. Chill in the refrigerator for 2-3 hours.

Step 3

FOR THE SAUCEWhisk egg yolks with 2-3 Tbsp. vinegar, oil, salt and pepper. Turn out the panne cotte and serve with sauce, almonds and fresh marjoram leaves.