Panna cotta with goat cheese and beetroot

You know me, I prefer sweet than salty, so in the restaurant, when I have to choose starter-dish or dish-dessert, the question does not arise at all !! It has played a tricks on me not long ago. During a lunch in the restaurant, I saw this famous panna cotta with goat cheese and beetroot on the menu and she tapped me in the eye! Laughing, I said to my friend: “no, it doesn’t matter, I just have to do it myself!”. And as soon as said, as soon as done 🙂

And even though I would never know if my panna cotta matches the restaurant’s, I’m not disappointed at all. This salty panna cotta is a real treat! It is quite sweet, the fresh goat is very present in the mouth at first when the beet comes after. The two are perfectly combined and no doubt I will do it again!

PS: we agree, I managed to make a trompe l’oeil? Could have been a panna cotta with red fruits?

Preparation time: 30 min

Time of rest: 3 hours

Ingredients (for 6 panna cotta):
– 25 cl of liquid cream
– 10 cl of milk
– 100 g of soft goat cheese
– 3 gelatin sheets
– Branch of thyme
– salt, pepper

For the coulis of beet:
– 200 g of cooked beet
– 40 g of single cream (that is 40 ml approximately)
– 1 tbsp of balsamic vinegar
– salt, pepper

Put the gelatin sheets in a bowl filled with cold water to moisturize them. Leave about 5 minutes and once “soft”, remove and drain.

Put milk, liquid cream and thyme in a saucepan and heat. Once the mixture shakes, remove from the heat. Remove the thyme branch and add the fresh goat cheese. Whisk to mix well. Then add the hydrated gelatin leaves and whisk again until well dissolved. Season with salt and pepper and pour into ramekins and refrigerate at least 3 hours.

For the beetroot coulis, cut the beetroot into small dice and mix with the cream and the balsamic vinegar. Season with salt and pepper to taste.

Once the panna cotta has rested, pour beetroot coulis over it and store in the refrigerator before tasting.

Let’s cook 😉

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