Rose Water Panna Cotta, Buttery Toasted Brioche & Beetroot Powder

Jackie Cameron
Kate’s rose panna cotta with beetroot powder, brioche base, silver balls was a taste sensation with the rose bubbly, and eye-catching to say the least!
— Jackie Cameron

Kate’s Rose Water Panna Cotta, Buttery Toasted Brioche, Beetrot Powder, Fresh Stawberries, Lemon Zest and Lavender Flowers:

Paired with the L’Ormarins Brut Classique

Serves: 2 portions

Rose Water Panna Cotta:

Makes: 2X 80ml ramekins


  • 165ml MILLAC Cream
  • 5gr White Sugar
  • ¼ Vanilla Pod
  • 1 Gelatine Sheets
  • 5ml Rose Water


  1. Slice the Vanilla Pod in half lengthwise, and with the back of your knife scrape out all the seeds and set aside.
  2. Place the cream, sugar and split vanilla bean and seeds into a saucepan and start bringing it to the boil.
  3. Fill a large bowl with cold water. Place the gelatine sheets into the water and allow to hydrate. When the sheets are soft, squeeze all the excess water out. Then add to the warm cream mixture. The cream mixture must just come to the boil and then be turn off, if you allow the mixture to boil the final result of the ‘crème’ will be too firm. Whisk well, add the rose water and stain.
  4. Divide the mixture between the two ramekins, cover lightly with plastic wrap directly on the panna cotta mixture, this will prevent a skin from forming on top when setting. Allow to set in the fridge overnight.
  5. When serving lightly loosen the sides of the ramekins, with your fingertips, turn this tin over and unmould.

Brioche (1 loaf):


  • 30ml Water, lukewarm
  • 10ml (8gr) Instant/ Dry Yeast
  • 125gr Salted Butter, chilled
  • 90gr White Sugar
  • 1L (517gr) Cake Flour
  • 1,7ml (2gr) fine Salt
  • 175ml Full Cream Milk, lukewarm
  • 2 whole Eggs
  • 7,5ml (9gr) White Sugar
  • 5ml Vanilla Extract


  • 1 whole Egg
  • 50gr Salted Butter


  1. Mix the water and yeast together and allow to stand for 10 minutes.
  2. Mix the butter and sugar together, and place in the fridge to get cold.
  3. Combine the flour and salt together.
  4. Whisk the milk, eggs, sugar and vanilla together.
  5. Make a well in the centre of the flour and add the milk mixture, work this together to form a dough.
  6. Add the yeast mixture.
  7. Then work the chilled butter and sugar mixture into the dough, with the pinch and pull method. Taking a small piece of dough (pulling it, not breaking it off) and adding a small piece of butter – sugar mixture, closing it and working it into the dough. Otherwise if making by machine, place the dough into a mixing machine fitted with a dough hook and add little-by-little the butter and sugar amount to ensure incorporation.
  8. If doing by hand to ensure incorporation it is suggested while kneading to almost throw/ slam the dough on the counter top, this helps to bring it together, basically slamming the dough on the counter top as the kneading process.
  9. Place the dough in a buttered bowl, cover and leave in the fridge overnight.
  10. The following day take the dough out the fridge and get to room temperature - about an hour - depends on the weather.
  11. Grease a large bread tin very well, place the dough inside and allow to prove in a warm spot, it should double in size.
  12. Lightly whisk the egg and brush the bread on top.
  13. Bake in a pre – heated oven of 160⁰C for 45 minutes or until cooked.
  14. When done baking, remove the brioche from the tin, take the 50gr butter and spread it around the whole loaf, place on a cooling rack and allow cooling.
  15. Cut two slices of the brioche, cut 2 rounds from each slice, the rounds must be the same size, in diameter as the ramekin used for the panna cotta. Butter the two rounds with an extra 10gr salted butter, place on a tray and into the oven at 220⁰C for about 10 minutes or until they are crispy and toasted.
  16. (Leftover Brioche can be wrapped and frozen, Brioche freezer very well. When next needed, take out the freezer then night before and allow to slowly defrost overnight in the refrigerator).

Beetroot Powder:


  • 1 Whole Beetroot


  1. As thinly as possible cut the beetroot into thin rounds.
  2. Place them onto a tray with greaseproof paper.
  3. Dry the slices out in an oven at 60⁰C overnight or until the slices are crisp and completely dried out.
  4. Pulverise in a blender to form a fine powder.


  • 3 Stawberries, cut into small cubes
  • Sprinkle Sliver Balls
  • ¼ Lemon, Zested finely with a grater
  • 2 sprigs Lavender Flowers


  1. Carefully place the unmoulded rose panna cotta onto the toasted brioche.
  2. Arrange the strawberries and silver balls on top.
  3. Sprinkle the beetroot powder over.
  4. Grate the lemon zest over and garnish with the fresh lavender flowers.