20 Minutes 4 servings
By Doreen Colondres
I love beets in many ways: grilled, boiled and even raw. And one day that I woke up with “la musa”, so “prendía”, that I turned it into a panna cotta. Not only it is easy and fun, but so different and refreshing, that everyone who tried it, requested my recipe to make it at home.
What you need to have:
- 1 pound of beet (approximately 4 medium beets)
- 6 ounces of heavy cream
- 2 cups of water
- 1 envelope of unflavored gelatin
- Salt and pepper to taste
- 1 avocado (optional)
- Pumkin seeds (optional)
- Balsamic reduction (optional)
What you need to do:
- In a cup, add the gelatin powder and a few drops of water so it gets a gelatinous consistency and put aside.
- Peel the beets using a potato peeler and then cut them into 1 inch cubes.
- In a small pot, add 2 cups of water, a little bit of salt, the beets and boil for approximately 15 minutes, until beets soften slightly.
- Then transfer beets to a blender or processor with 1 ½ cups of the water in which you boiled them and mix until it gets a creamy texture (without lumps).
- In another pot, add the heavy cream, the creamed beets and salt and pepper to taste. Just when it is about to start boiling, add the gelatin and remove from heat immediately.
- Stir gently until the gelatin is well dissolved and then transfer the mixture to the cups or glasses where you will serve it.
- Refrigerate for 4-6 hours so it gets the consistency of gelatin and then serve.
I like to garnish it with avocado, pumpkin seeds and balsamic reduction. Serve with a green salad, lamb or even with a “churrasco” or chicken it goes perfectly.