Summary

Ingredients

• 3 sheets gelatine, white
• 1 medium beetroot, approx. 20 g, cooked and peeled
• 1 shallot (s)
• some butter
• 150 ml milk
• 150 ml cream
• 150 ml sour cream
• salt and pepper

For the cream:

• 1 tablespoon natural yogurt
• 1 tablespoon sour cream
• 1 teaspoon horseradish, grated, more to taste and heat
• some lemon juice
• salt

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Instructions

1. Soak gelatine in cold water for about 10 minutes.
2. Dice the beetroot. Peel shallot, dice finely, steam in butter. Add to the beetroot, puree together with the milk either in the mixer or with the knife of the hand mixer.
3. In the meantime, heat the cream and dissolve the squeezed gelatine in it. Add to the pureed mass, mix briefly, pour through a fine sieve. Stir the sour cream into the mixture, season with salt and pepper.
4. Divide into four small glasses, let set for at least four hours, but preferably overnight.
5. Before serving, mix the horseradish with yogurt and sour cream, season with lemon juice and salt. Spread the mixture on the panna cotta, garnish with motifs cut out of beetroot slices or narrow strips and serve with a small salad garnish. Smoked trout fillet also works.