Panna Cotta with Black Currant and Beetroot
by Editorial Staff
This dessert is the most delicate miracle of confectionery art. Panna cotta with black currants and beets can be a worthy decoration for any holiday. Delicious cream jelly with currants, which is also healthy, children will be happy to eat.
Ingredients
- Black currant – 70 g
- Young beets – 70 g
- Cream 15-20% fat – 150 ml
- Gelatin – 15 g
- Sugar – 15-20 g
- Vanillin – to taste
- Hot water (90 degrees) – 75 ml
How to cook panna cotta with black currant and beetroot:
Directions
- Stir gelatin powder in hot water until a thick solution is obtained.
- We heat the cream over low heat.
- Add sugar, stir. Remember that we don’t need to boil the cream. We just heat them up a little.
- Pour in vanillin.
- Pour in the gelatinous solution to the cream.
- We interrupt fresh currant berries and pieces of beet in a blender to the minimum size of pieces.
- Grind the beet-berry mixture through a sieve. We get a bright thickish liquid.
- Pour the berry-beet mixture into the slightly cooled gelatin-creamy solution. We mix.
- Pour the resulting panna cotta into a bowl, place it in the refrigerator.
- After hardening, decorate the panna cotta with currants with fresh berries and, for example, coconut flakes.
Enjoy your meal!
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