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Goat’s Cheese Panna Cotta with Beetroot

Goat's Cheese Panna Cotta with Beetroot

Goat’s Cheese Panna Cotta with Beetroot

Yes, that is right – beetroot!

This recipe is an instant winner! The creamy indulgence that is the panna cotta perfectly blends with the sweet tanginess of the beetroot sauce; a slice of crispy beet adds texture and another dimension to this beautiful desert. Added bonus is the fact that it couldn’t be easier making panna cotta, and therefore being able to impress a huge party, but make sure you make the desert the night before.


Serves 8-12, depends on your ramekins/shapes.

  1. 600 ml double cream
  2. 400 ml goat’s milk
  3. 350 g goat’s cheese
  4. 6 leaf gelatine (soaked)
  5. 1 or 2 cans of marinated beetroot (preferably in lime), sliced in circles for each portion
  6. 2 fresh beetroots
  7. 300 ml beetroot juice
  8. 20 g glucose
  9. 200 g sugar
  10. 450 g water
  11. Fresh basil for decoration
  12. salt, to season


Start making the panna cotta by soaking the gelatine in water. In the meantime, heat the cream and milk and melt in the goat’s cheese. Season to taste with a bit of salt. Then add the already soaked gelatine and blend the mixture. If possible, pass it through a strainer and then and chill in required shape moulds or ramekins. Put it in the fridge to stay overnight, or at least for 5-6 hours.

To make the beetroot reduction, place the beet juice and the glucose in a pan and simmer over a gentle heat until it thickens enough. You can preserve this in the fridge for a couple of days.

And finally, to make the beet crisps, start by slicing the beets. ( In this particupar picture, each crisp is made with a whole in the center to facilitate decorating the cone.) In a shallow pan/tray heat the waterand sugar   until dissolved and then only poach the beetroot slices over a gentle heat, until they start to soften but make sure you don’t turn them into mash – the point of this exercise is to avoid the raw taste of beets when eating the crips. Lay out the crisps on a non-stick baking mat and dry them in the oven at 70°C until crispy for about 4 hours.

Here is an idea how to plate and decorate this awesome desert. Start by brushing some of the beetroot reduction on the dish, say – one circular shape and another straight line next to it. Lay the marinated beetroot slices on top of the cirle, amking sure the balsamic painting is still visible. Place the individual panna cotta on top of it and decorate with the crisps. You may add something green, such as a fresh basil leaf to finish off this beauty.



About Polina Pen

Writer, Photographer and Professional Eater


One thought on “Goat’s Cheese Panna Cotta with Beetroot

  1. Enjoying your site so I’m nominating you for my Illuminating Blogger Award for informative, illuminating blog content. I know not everyone participates in blog awards but I hope you’ll at least check it out because it’s a great way to discover new blogs and meet new web friends. If you’re interested in participating, you can check out the details at my site … foodstoriesblog dot com & then click on “Illuminating Blogger Award Site” in the upper right-hand corner … Either way, hope you’re having a great day 🙂

    Posted by Food Stories | July 27, 2012, 3:23 am

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