Go Back

BEET PANNA COTTA

Roasted beet panna cotta is a festive, creamy dessert with a vibrant crimson hue, perfect for Christmas. Infused with warm spices like cinnamon, nutmeg, and orange zest, it captures the flavors of the season. Topped with candied pecans or spiced caramel, it’s a luxurious and visually striking treat for holiday celebrations.
Print Recipe Pin Recipe

Ingredients
  

  • 1 lb Gwillimdale beets
  • 1.5 tsp Powdered gelatin
  • 2 tbsp Water
  • 2 cups Heavy cream
  • 3 tbsp Sugar
  • 2 tsp Lemon juice
  • 1/2 tsp Vanilla

Garnish with:

  • Toasted walnuts, soaked prunes, whipped cream

Instructions
 

  • Preheat oven to 400ºF. Wrap each beet in foil and roast for one hour on a baking sheet, or until tender when pierced with a fork. Remove beets from the oven, unwrap and let cool.
  • Mix 1.5 teaspoons gelatin and 2 tablespoons water in a small bowl, leave to soften for 5 minutes.
  • Peel the beets and place them in a blender (preferably high-powdered) with 1 cup heavy cream. Puree until smooth.
  • Mix the remaining 1 cup cream with 3 tablespoons sugar and 2 teaspoons lemon juice in a medium pot. Warm on medium heat until hot but not boiling.
  • Add softened gelatin, remove from heat, stir until dissolved.
  • Add pureed beet mixture and 1/2 teaspoon vanilla to the pot, stir until combined. Pour into serving dishes of your choice, allow to set for at least 4 hours or overnight.