Beetroot Panna Cotta | Grow To Eat : The Gardener

Name: 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

www.thegardener.co.za

Wow your guests with this beetroot panna cotta with dukkah-dusted goat’s cheese and pickled beetroot! This oozes delicious sophistication!

View full recipe on www.thegardener.co.za

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thegardener.co.za.

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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