Beetroot and Goats Cheese Panna Cotta
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GF | EF | NF | RSF – Contains Goats Cheese/yoghurt
- Blender
- Saucepan
- Refrigerator
- Whisk
- Jars
- 1 85g 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
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
*omit honey under 12 months
*I buy the precooked beets in the cold section of the supermarket
* we use Nutraorganics Gelatin (discount code BOOBTOFOOD)
Recipe for Boob to Food by Jane Houston
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Claudia says:
How long can I keep it in the fridge?
Luka - Boob to Food says:
about 3 days :)