Mustard Panna Cotta Recipe - Great British Chefs

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