Beetroot and Goats Cheese Panna Cotta

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Beetroot and Goats Cheese Panna Cotta

5 from 1 vote

GF | EF | NF | RSF – Contains Goats Cheese/yoghurt

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Servings: 4 babies

Course: 2 meals a day, Baby Led Weaning, BLW, gummies, puree, Snack

Ingredients Equipment Method Notes

Ingredients

85 grams cooked (steamed) beetroot
1/2 cup goats yoghurt or greek yoghurt
2 tbsp goats cheese
2 tsp gelatin can use 1.5 tsp for a slightly softer Panna cotta but I would recommend setting it in jars not moulds
2 tbsp water
2 tsp honey or maple syrup omit under 12 months

Equipment

Blender
Saucepan
Whisk
Jar

Method

Bloom the gelatin by adding the gelatin into the two tablesoons of water and mixing well. Set aside to allow the gelatin to thicken (bloom)
Add the cooked beetroot, goats yoghurt, goats cheese and honey or maple syrup to a blender and blend until smooth
Heat the gelatin in a small saucepan over a low heat until it has dissolved
Pour the warm gelatin into the blender with the rest of the ingredients and blend until combined
Pour into little jars or moulds and set in the fridge for 3 hours

Notes

Able to be frozen: no

Age Appropriate: When tolerating dairy
*omit honey under 12 months

Recipe for Boob to Food by Jane Houston

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November 19, 2023 at 10:48 am

Claudia says:

How long can I keep it in the fridge?

November 22, 2023 at 8:57 am

Luka - Boob to Food says:

about 3 days :)

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Beetroot and Goats Cheese Panna Cotta

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