A couple of years back, I developed diabetes, because of which it became difficult for me to taste desserts and relish them as I used to. For the launch of my cafe, I was working on a menu of healthy desserts that contrasted with natural fructose found in fruits and vegetables. This recipe, based on my craving to have something sweet and yet healthy, was one of the creations. I love it because it is different and has some of my favourite ingredients – berries, champagne, rose – and is flavoured with natural beetroot juice and lychee. A cooling and light dessert, it became a favourite among our patrons at La Folie.

  • Serves


  • Cook Time


    Plus 20 mins for prepping


For Rose Panna Cotta

  • 500 gm milk
  • 50 gm lychee puree
  • 50 gm rose petals
  • 1.75 gm agar-agar

For Champagne Caviar

Calcium Chloride Bath

  • 250 gm water
  • ¼ tsp calcium chloride salt

Mock Caviar Solution

  • 140 gm Champagne Rose
  • 60 gm water

For Beetroot Mixed Berries Consumé

  • 100 gm cooked beetroot
  • 60 gm fresh raspberry
  • 60 gm fresh strawberry
  • 6 gm stevia syrup
  • 4 gm agar-agar
  • 7-8 pieces of mixed red berries per bowl
  • Juice of half a lemon

For Raspberry And Champagne Shot

  • 1:1 ratio of raspberry and champagne

For Beetroot Bubble Sugar

  • 50 gm isomalt
  • 5 ml beetroot juice


For Rose Panna Cotta

  1. Blend the rose petals and milk. Heat till lukewarm and let it infuse for an hour.
  2. Strain the milk, add the lychee puree, heat until hot (but not to simmer boil).
  3. Add agar-agar, blend once again with a hand blender.
  4. Re-heat till simmer boil.
  5. Let the panna cotta cool down and then pour it into a mould to set.

For Champagne Caviar

  1. Blend the water and calcium chloride salt till the salt dissolves.
  2. Blend the Champagne Rose and water till it is completely mixed.
  3. Pour the mix into a sauce bottle and with a syringe, pipe droplets into the calcium chloride bath.

For Beetroot Mixed Berries Consumé

  1. Slow cook boiled beetroots, raspberry and strawberries in a bain marie.
  2. Add the lemon juice and stevia as desired.
  3. With help of a muslin cloth, strain the consumé in a bowl over a couple of hours.
  4. Set the consumé in the glass bowl with agar-agar as a gelling agent.
  5. Add 7-8 pieces of fresh red berries.

For Beetroot Bubble Sugar

  1. Spread the isomalt on a silicon mat, splatter around some beetroot juice.
  2. Bake at 180 degree Celsius in the oven.
  3. Cool down and use for garnish.

To Serve

  1. Invert the panna cotta in the set consumé.
  2. Place some red berries if desired.
  3. Add 2 tsp of champagne caviar.
  4. Insert the shot and decorate with bubble sugar.
  5. Serve a la minute.
Sanjana Patel

Sanjana Patel

Sanjana Patel is the Co-Founder, Creative Director and Executive Chef at La Folie, where she manages their luxury segment. The passion that drove her to build the brand reflects her love for the beautiful, handcrafted French chocolates and pâtisserie. She received graduate degrees in Food Management in London and Chocolate Technology in Germany, before moving to Ecole Grégoire Ferrandi, one of the most respected pastry and chocolate art schools in the world. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.

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