This pretty pink Beet-Yogurt Panna Cotta puts a superfood spin on the creamy Italian classic dessert. Aside from lending this dish its lovely color, beetroot is packed with antioxidants and immune-boosting vitamins.
Recipe by: Genevieve Ko
Photography by: Sang An
Active time: 15 minutes
Total time: 40 minutes plus 4 hours chilling
1 cup heavy cream
1 vanilla bean or 1⁄2 teaspoon pure vanilla extract
1/2 cup cold water
1 envelope (21⁄2 tea- spoons) unflavored powdered gelatin
1 cup plain low-fat or whole-milk yogurt
1 cup chopped roasted red beets (about 4 small beets)
1⁄2 cup mild honey, plus more for serving
1⁄4 teaspoon salt
Honeycomb, for garnish (optional)
Edible flowers, for garnish (optional)
- Add the cream to a small saucepan. Halve vanilla bean lengthwise and scrape seeds using the blunt side of the knife blade. Add pod and seeds to the cream. (If you’re using vanilla extract, you’ll add it in step 5.) Bring to a simmer over medium heat, remove from heat, cover, and set aside for 30 minutes to 1 hour.
2. Add cold water to a small bowl and sprinkle gelatin evenly over
water. Let stand until soft- ened, about 5 minutes.
3. Meanwhile, puree yogurt, beets, honey, and salt in a blender or a food processor until very smooth. Leave mixture in the blender.
4. Reheat the cream over medium heat until steam- ing. Remove from heat and stir in softened gelatin until it completely dis- solves and mixture is very smooth. Remove the vanilla pod if using.
5. Turn the blender with beet mixture to medium-low, and add cream mixture in a steady stream. If you’re using vanilla extract, add it now. Scrape the sides and pro- cess until very well mixed.
6. Divide panna cotta among eight 4-ounce ramekins. Refrigerate until set, at least 4 hours.
7. To serve, drizzle cups with honey. If desired, garnish with honeycomb and edible flowers.
*Nutrition facts per serving: 208 calories, 11 g fat (7.2 g saturated), 25 g carbs, 4 g protein, 1 g fiber, 117 mg sodium