Vanilla Bean Panna Cotta – Saseka Lodge

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Vanilla Bean Panna Cotta with Milk Crumble, Strawberry Leather, Pomegranate Pearls and Beetroot Mousse

If you’re ever having a day where you feel like spoiling yourself with a little dessert, this creation from Saseka Tented Camp is the perfect treat! A signature dish by pastry chef Megan Barclay, and something that’s sure to be fun to try and recreate at home!

Beetroot Mousse

Ingredients

2 Beetroots
2 Gelatine leaves
140g Caster Sugar
2 tblsp Cream Cheese
250g Cream

Method

Boil the beetroot till soft the blend in a food processor till a puree forms. Water may be used to thin the mixture out while blending Whip the cream till medium peak Heat the mixture to 40 degrees with the sugar added in Add the gelatin leaves Add the cream cheese Blend it together with a stick blender until the mixture comes down to 26 degrees Fold in the whipped cream Allow the mixture to thicken in the fridge for an hour Pour into piping bags

Vanilla Bean Panna Cotta

Ingredients

600ml double cream
3tbsp of full cream milk
60g caster sugar
1 vanilla pod
3 gelatine leaves

Method

Place the gelatin leaves into a bowl and pour cold water over the leaves until they are covered and allow them to soften. Pour the cream and milk into a pot and stir in the caster sugar. Split the vanilla pod and scrape out the vanilla seeds into the cream, the drop the pod in. Heat the cream and milk over a low heat, stirring till sugar is dissolved. Squeeze the excess water out of the leaves and place them into the pot, stir till dissolved. Remove from the heat and leave to infuse for 5 minutes. Pour the mixture into silicone moulds to set for about 4 hours.

Milk Crumble

Ingredients

60g Milk Powder
60g Cake Flour
48g Corn Flour
50g Caster Sugar
8g Salt
120 Softened Butter
Zest of Two Oranges
150g White Chocolate melted

Method

Place the flour and butter in a bowl and rub it together till breadcrumbs form- leave some big chunks as well Add the sugar and mix well Bake at 160 degrees Allow to cool and drizzle with the white chocolate and orange zest

Strawberry Leather

Ingredients

1 Punnet of Strawberries
Icing Sugar

Method

Preheat the oven to 110 degrees Prepare a large baking sheet lined with wax paper Cut the strawberries into very thin slices Lay the slices onto the tray and dust generously with icing sugar Allow to dehydrate for 1 ½ hours

Once all ingredients are set

Place milk crumble on the plate De-mold Panna cotta and lay on top on the crumble Pipe 3 dots of the beetroot mousse around the panna cotta Sprinkle the pomegranate pearls and strawberry leather around the dessert Garnish with edible flowers and microherbs