Recipe by Chef Jodi-Ann Pearton 
Created for Dilmah Chefs & the Teamaker at the Somerset Estate in the Central Highlands of Sri Lanka in May 2014 

Serves: 4


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

Beetroot purée:
2 beetroots, cooked, peeled and chopped
50ml cream
1 tsp lemon zest
Salt and pepper to taste


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.