Mustard panna cotta with heritage beetroot and goat's cheese crumble
A savoury mustard panna cotta served with heritage beetroot salad, beetroot pickle and a toasted seed and goat's cheese crumble.
⏱️ Prep: 90 min
Ingredients
| 4 tsp | 20 ml | wholegrain mustard (panna cotta) |
| 1 1/2 | gelatine leaves (panna cotta) | |
| 100 ml | soya milk (panna cotta) | |
| 150 ml | double cream (panna cotta) | |
| 1 dash | lemon juice (panna cotta) | |
| — | salt (panna cotta) | |
| 1 | Crottin de Chavignol goat's cheese, or mature French goat's cheese (crumble) | |
| 25 g | pumpkin seeds (crumble) | |
| 25 g | sunflower seeds (crumble) | |
| 25 g | organic oats (crumble) | |
| 1 sprig | thyme, small, leaves only (crumble) | |
| 2 | baby pink beetroot, or baby candy beetroot (salad) | |
| 1 | baby golden beetroot (salad) | |
| 1 tsp | 5 ml | white peppercorns (salad) |
| 1 sprig | thyme, small (salad) | |
| 1 tsp | 5 ml | salt (salad) |
| — | baby red chard (salad) | |
| — | extra virgin olive oil (salad) | |
| — | rock salt (salad) | |
| 1 | large beetroot, golden or purple (pickle) | |
| 200 ml | white wine vinegar (pickle) | |
| 200 g | caster sugar (pickle) |
Instructions
1 hour 30 minutes, plus at least 3 hours setting time.
- First make the mustard panna cotta. Place the gelatine leaves in a bowl of cold water for 3-4 minutes until softened. Whilst the gelatine is soaking, pour the soya milk and cream into a saucepan and bring to the boil, then immediately take the pan off the heat and leave to cool to room temperature.
- Take the gelatine leaves out of the water and squeeze out any excess liquid. Add the leaves to the soya and cream with the mustard, a pinch of salt and the lemon juice. Whisk until combined.
- Divide the mixture between 4 x 95ml panna cotta (or dariole) moulds, so that it comes 3/4 of the way up the sides. Place the panna cotta onto a tray and leave to set in the fridge for at least 3 hours, preferably overnight.
- For the beetroot pickle, add the vinegar and sugar to a pan and bring to the boil, then immediately remove from the heat. Stir to ensure all of the sugar has dissolved, then leave the mixture to cool.
- Wash the baby beetroot thoroughly and add to a deep saucepan with the thyme, salt and peppercorns. Cover with water and bring to the boil, then reduce to a simmer and cook for a further 15 minutes. The beetroot will be cooked when a knife slides easily through the centre. Once the beetroot are cooked, remove from the water and leave to cool.
- Once the beetroot are cool enough to handle, peel off the skin and trim off any stem or root. Slice each beetroot into 8 evenly-sized wedges and sprinkle over a little oil and salt. For an even more refined finish, you can cut some of each colour into small cubes to further decorate the plate.
- Peel the large beetroot (golden or purple, whichever you prefer) and make fine shavings using a mandolin. Half an hour before serving, dress the beetroot with the pickling liquid.
- Preheat the oven to 170˚C/gas mark 3.
- For the goat's cheese crumble, mix the seeds and oats in a bowl, then spread out onto a baking tray. Place in the oven for 10-12 minutes until a nice golden-brown colour, then remove and allow to cool.
- Add the toasted seeds to a mixing bowl and stir in the thyme leaves. Break the goat's cheese into bite-size pieces and stir into the seed mix to coat.
- To serve, remove the panna cottas from the fridge and dip into a bowl of hot water for around 15 seconds to loosen, without allowing the water to come into contact with the panna cotta filling.
- Turn the panna cottas out onto plates and arrange the beetroot pickle and wedges alongside. Sprinkle with the goat's cheese crumble and some baby red chard leaves. Serve immediately.