Mustard panna cotta with heritage beetroot and goat’s cheese crumble

• Produce

  • 1 Baby golden beetroot
  • 2 Baby pink beetroot
  • 1 Baby red chard
  • 1 Beetroot, large
  • 1 sprig Thyme
  • 1 sprig Thyme, small

• Refrigerated

  • 100 ml Soya milk

• Condiments

  • 1 dash Lemon juice
  • 4 tsp Wholegrain mustard

• Pasta & Grains

  • 25 g Oats, organic

• Baking & Spices

  • 200 g Caster sugar
  • 1 tsp Peppercorns, white
  • 1 Rock salt
  • 1 Salt
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin
  • 200 ml White wine vinegar

• Nuts & Seeds

  • 25 g Pumpkin seeds
  • 25 g Sunflower seeds

• Dairy

  • 1 Crottin de chavignol goat's cheese
  • 150 ml Double cream

• Other

  • 1 1/2 Gelatine leaves

Found on greatbritishchefs.com

Description

Ingredients

• 4 tsp wholegrain mustard
• 1 1/2 gelatine leaves
• 100ml of soya milk
• 150ml of double cream
• 1 dash of lemon juice
• salt
• 1 Crottin de Chavignol goat’s cheese, or mature French goat's cheese
• 25g of pumpkin seeds
• 25g of sunflower seeds
• 25g of organic oats
• 1 sprig of thyme, small, leaves only
• 2 baby pink beetroot, or baby candy beetroot
• 1 baby golden beetroot
• 1 tsp white peppercorns
• 1 sprig of thyme, small
• 1 tsp salt
• baby red chard
• extra virgin olive oil
• rock salt
• 1 large beetroot, golden or purple
• 200ml of white wine vinegar
• 200g of caster sugar

Directions

• 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