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Roasted Beet Panna Cotta

Nourishing gluten-free dessert with striking color from beets.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Servings: 3 cups
Author: Valeria - Beets 'n Bones blog

Ingredients

  • 1 pound beets destemmed and washed (about 2 medium)
  • 1.5 teaspoons powdered gelatin I use Great Lakes gelatin
  • 2 tablespoons water
  • 2 cups heavy cream not ultra-pasteurized
  • 3 tablespoons sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract

GARNISH WITH

  • Toasted walnuts, soaked prunes, whipped cream

Instructions

  • Preheat oven to 400ºF. Wrap each beet in foil and roast for one hour on a baking sheet, or until tender when pierced with a fork. Remove beets from the oven, unwrap and let cool.
  • Mix 1.5 teaspoons gelatin and 2 tablespoons water in a small bowl, leave to soften for 5 minutes.
  • Peel the beets and place them in a blender (preferably high-powdered) with 1 cup heavy cream. Puree until smooth.
  • Mix the remaining 1 cup cream with 3 tablespoons sugar and 2 teaspoons lemon juice in a medium pot. Warm on medium heat until hot but not boiling.
  • Add softened gelatin, remove from heat, stir until dissolved.
  • Add pureed beet mixture and 1/2 teaspoon vanilla to the pot, stir until combined. Pour into serving dishes of your choice, allow to set for at least 4 hours or overnight.