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!
- 2 Beetroots
- 2 Gelatine leaves
- 140g Caster Sugar
- 2 tblsp Cream Cheese
- 250g Cream
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
- 600ml double cream
- 3tbsp of full cream milk
- 60g caster sugar
- 1 vanilla pod
- 3 gelatine leaves
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.
- 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
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
- 1 Punnet of Strawberries
- Icing Sugar
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