BEET PANNA COTTA WITH LEMON MOUSSE
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 4-6 people
Ingredients
  • PANNA COTTA
  • 250 gr cooked beets (about 2 medium)
  • 400 ml heavy cream (1⅔ cup)
  • 100 ml milk (1/3 cup + 1 Tbs)
  • 10 gr leaf gelatin
  • 3-4 Tbs honey
  • 1 tsp vanilla extract
  • pinch of salt
  • .
  • LEMON MOUSSE
  • 1 lemon, finely grated zest
  • 120 ml lemon juice (1/2 cup)
  • 110 gr butter, cold and cut into cubes (about ½ cup)
  • 100 gr granulated sugar (1/2 cup)
  • 4 large egg yolks
  • 1 whole large egg
  • 120 ml heavy cream (1/2 cup)
Instructions
  1. Place milk, cream, pinch of salt and cubed beets in a sauce pan, bring to boiling point. After a few minutes take it of the heat and let steep for 10-15 minutes.
  2. In the mean time soak the gelatine leaves in ice cold water for 15 minutes, until soft.
  3. Remove beets and place in the bowl of your blender. Reheat the cream, mix in the vanilla extract and honey. Squeeze the excess water off of the gelatine leaves and add to the pan, mix well.
  4. Pour the liquid mix over the beets and blend well.
  5. Pass through a fine sieve without pressing much and divide between ramekins. Once at room temperature place in the fridge.
  6. To prepare the lemon curd place an inch of water in a small sauce pan and bring to boil.
  7. Place the lemon juice, lemon zest, half the butter and half of the sugar in a large bowl. Position the bowl on top of the pan with the simmering water (the bottom of the bowl should not touch the water).
  8. Mix using a wooden or silicon spoon and warm through until the sugar dissolves.
  9. Whisk the egg yolks and the whole egg with the rest of the sugar for a few minutes, until pale.
  10. Add the warm lemon and butter mix in to the eggs while whisking continuously.
  11. Place the bowl back on to the pan with simmering water. Cook for 7-8 minutes until it thickens, stirring continuously.
  12. Remove from the heat and add in the other half of the butter, stir until smooth.
  13. Cover the lemon curd with plastic wrap to prevent it from a skin forming. The plastic needs to be in contact with the cream.
  14. When it comes to room temp, refrigerate and chill for a couple of hours.
  15. When ready to serve, whisk cream to soft peaks and gently fold into curd.
  16. Spoon mousse over panna cotta and serve.
Notes
The acidity in lemon might react with metal pots and utensils and the curd might end up having a metallic taste. That's why I always make lemon curd in a glass bowl, using wooden or plastic utensils. But if you feel comfortable doing it that way, by all means, do it as you normally do.

The panna cotta and the curd will keep in the fridge for 3-4 days, ideally separately.

I find it's just right for six portions after a nice meal but you can serve as four generous portions.

Adapted from www.bonappetit.com
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/03/beet-panna-cotta-lemon-mousse/