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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
 

  1. 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) 
  2. Add the cooked beetroot, goats yoghurt, goats cheese and honey or maple syrup to a blender and blend until smooth 
  3. Heat the gelatin in a small saucepan over a low heat until it has dissolved 
  4. Pour the warm gelatin into the blender with the rest of the ingredients and blend until combined 
  5. 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