Vanilla Bean Panna Cotta – Saseka Lodge

Vanilla Bean Panna Cotta – Saseka Lodge

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

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