Beetroot Panna Cotta | Grow To Eat : The Gardener

Ingredients

• 4 medium beets
• 2½ cups water
• ½ cup cream
• 1 tablespoon gelatine
• 2 tablespoons butter
• Salt and pepper for seasoning
• 1 cup roasted hazelnuts
• 1⁄₃ cup sesame seeds
• 3 tablespoons coriander seeds
• 4 tablespoons cumin
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 block of goat’s cheese
• ½ cup vinegar
• ½ cup water
• ½ cup sugar
• 1 tablespoon pickling spice (peppercorns, bay leaves, mustard seeds, dried chilli)
• Beetroot, chopped into small cubes