Beetroot and Tea Panna Cotta

Beetroot and Tea Panna Cotta

0 made it | 0 reviews

Jodi-Ann Pearton

  • Sub Category Name
    Combo
    Main Courses
  • Recipe Source Name
    The Chefs and the Tea Maker - 2014

Ingredients

Beetroot and tea panna cotta
  • 250ml full cream
  • 60ml milk
  • 3g powdered gelatine
  • 1 beetroot, peeled and cut into wedges
  • 1 tbsp Dilmah Uda Watte tea
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tsp lemon zest, finely chopped
  • 1 tsp fresh parsley, finely chopped
Celery and beetroot salad
  • 2 tbsp extra virgin olive oil
  • 2 beetroots, cooked, peeled and sliced
  • 3 radishes, finely sliced
  • ½ head celery, finely sliced
  • ¼ carrot, julienned
  • 400ml mixed salad leaves
  • 50ml mint leaves
  • 2 spring onions, finely chopped
Deep fried goat’s cheese
  • 40g soft goat’s cheese balls
  • 2 eggs, lightly beaten
  • ½ cup flour
  • breadcrumbs
Beetroot purée
  • 2 beetroots, cooked, peeled and chopped
  • 50ml cream
  • 1 tsp lemon zest
  • Salt and pepper to taste

Methods and Directions

Beetroot and tea panna cotta
  • In a saucepan scald the milk and cream.
  • Add the beetroot and tea to the mixture to infuse while scalding.
  • Add the gelatine powder and stir until all the gelatine has dissolved.
  • Be sure not to have the temperature too high.
  • Once dissolved pour the mixture through a chinois.
  • Stir in the lemon zest and parsley.
  • Divide mixture into oiled moulds and refrigerate until set and ready to be served.
Celery and beetroot salad
  • Toss the salad leaves and mint in a little olive oil and divide between the four dishes.
  • Scatter the beetroot, radishes, celery and spring onions over the greens.
Deep fried goat’s cheese
  • Place the goat’s cheese balls on a greased baking tray in the freezer.
  • Heat oil in deep fryer to 180°C.
  • Place the eggs and flour in two separate bowls.
  • Dip the goat’s cheese balls in the egg then flour the egg again and in breadcrumbs.
  • Carefully lower the goat’s cheese balls into the hot oil and cook for about 3 minutes until golden.
  • Drain on paper towel.
Beetroot purée
  • Place cooked beetroot and cream in a food processor and pulse until smooth.
  • Season with salt and pepper to taste.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 25/07/2024