Beetroot Panna Cotta with Raspberry Sauce

Baking and Desserts | World cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot panna cotta with raspberry sauce

Ingredients

Granulated sugar - 4.4 oz
Beetroot - 4 fl oz
10% cream - 8 fl oz
Milk - 4 fl oz
Vanilla Pod - 1 piece
Gelatin - 3 pieces
Water - 6 fl oz
Cherries in Liqueur - 0 fl oz
Raspberry leaves - 12.3 oz
Fresh Mint - 4 sprigs
Powdered Sugar - to taste

Step by Step guide

Step 1

To prepare the panna cotta, place the gelatin sheets in cold water until they soften. In a saucepan, combine the milk, beetroot juice, cream, vanilla and its seeds, as well as the sugar. Bring to a boil and remove the vanilla pod.

Step 2

Squeeze the gelatin sheets to remove excess moisture. Then add them to the saucepan with the milk and other ingredients. Immediately reduce the heat and stir until the gelatin is completely dissolved. Fill the prepared molds with the mixture and let it cool. Then place in the refrigerator for at least one hour.

Step 3

To prepare the sauce, combine the sugar, water, and liqueur in a saucepan – bring to a boil. Then reduce the heat and continue to cook, stirring, until the sugar dissolves. Remove the saucepan from the heat and add the raspberries.

Step 4

Using a blender, puree all the ingredients until smooth. Strain the resulting sauce through a sieve or cheesecloth. Before serving, drizzle the panna cotta with the sauce, sprinkle with powdered sugar, and garnish with mint leaves.