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Panna Cotta, Beetroot & Goat Cheese Crumble

Panna Cotta, Beetroot & Goat Cheese Crumble

>60 minutes, Dessert, Vegetarian -


  • 1 tsp. unflavoured gelatin
  • 150ml whipping or thick cream
  • 75ml soy milk or milk
  • 4 tsp. Maille Wholegrain Mustard
  • ½ tsp. lemon juice
  • Pinch of salt
  • 225ml Maille White Wine Vinegar
  • 200g sugar
  • 1 large purple or yellow beetroot, peeled and very thinly sliced (almost shaved)
  • 3 baby beets (purple, pink or yellow)
  • 1 tsp. white peppercorns
  • ½ tsp. fresh thyme leaves, divided
  • 1 tbsp. Maille Extra Virgin Olive Oil
  • ¼ tsp. salt
  • 29g shelled pumpkin seeds
  • 29g shelled sunflower seeds
  • 29g oats
  • 227g firm goat cheese
  • Handfull of baby red chard or rocket

Nigel Mendham

While Nigel’s previous position at Windermere’s The Samling saw him excel with the luscious produce and inspirational backdrop of the Lakes, his current role at London’s opulent Thirty Six restaurant demands skills of a different kind: consistency and creativity in the face of fierce competition and scrutiny.


  1. Sprinkle gelatin over cream and milk in small saucepan. Let stand 5 minutes. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Stir in Maille Wholegrain Mustard, lemon juice and pinch of salt. Let cool to room temperature.
  2. Arrange 4 (½-cup) molds or cups on tray and fill with gelatin mixture. Cover and chill 3 hours or overnight.
  3. Bring Maille White Wine Vinegar and sugar to the boil in medium saucepan, stirring occasionally. Let cool. Add large sliced beet in vinegar mixture 30 minutes before serving.
  4. Cover baby beets with water in 4-quart saucepot; add peppercorns and ¼ teaspoon thyme. Bring to a boil over high heat. Reduce heat and simmer until beets are tender, about 15 minutes. Drain and cool slightly.
  5. Peel beets and cut off any roots or stems. Cut each into 8 wedges, then toss with Maille Olive Oil and salt; set aside.
  6. Preheat oven to 180°C.
  7. Combine seeds with oats and arrange on baking tray. Bake until golden brown, about 10 minutes. Let cool on wire rack. Turn into small bowl, then stir in remaining ¼ tsp. thyme. Cut or tear goat cheese into bite-size pieces and add to seed mixture. Toss to coat cheese with seeds; set aside.
  8. Unmold panna cotta by dipping into hot water up to rims 10 seconds to loosen.

To serve

Turn onto serving plates.  Garnish with beet wedges, sliced beetroot, goat cheese crumble and chard.