Coconut panna cotta with roasted beet mousse, orange, and nut crumble - photo 1
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Coconut panna cotta with roasted beet mousse, orange, and nut crumble

Desserts Vegetarian Dishes 90 min Medium 7 wyświetleń ~44.33 PLN - (0)
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Description

Delicate coconut panna cotta paired with an intense, naturally sweet roasted beet mousse and fresh orange segments creates a stunning seasonal dessert. The contrast of the white panna cotta and the deep magenta beet layer is visually striking, while the crunchy hazelnut crumble adds a pleasant texture. The dessert is vegetarian, aromatic thanks to vanilla and cinnamon, and suitable for those avoiding gelatin due to the use of agar-agar (unfortunately, it is not vegan due to the ricotta and cream; you can substitute with plant-based cheese and plant-based cream, which will change the flavor and texture). Serve chilled in transparent cups or small ramekins, garnished with mint leaves to highlight the contrast of colors and aromas. Perfect for winter dinners, holidays, or special occasions for guests.

Ingredients Used

Ingredients (16)

Servings:
4
  • Coconut milk (full-fat) 400 ml
  • 30% cream 200 ml
  • White sugar 60 g
  • Agar-agar (powder) 4 g
  • Vanilla bean 1.6 szt.
  • Beets (raw) 400 g
  • Ricotta 200 g
  • Freshly squeezed orange juice 120 ml
  • Lemon juice 10 ml
  • Hazelnuts 80 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Orange zest 5 g
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Honey 40 ml
  • Fresh mint 0.3 pęczków
💰 Szacowany koszt dania: ~44.33 PLN (11.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (option: convection 180°C). Wash the beets thoroughly, trim the roots, and if necessary, cut off a small part of the top stem. Place the beets in a baking dish, drizzle with 1 tablespoon of water (15 ml), and cover tightly with aluminum foil or a lid. Bake for 45–60 minutes depending on the size of the bulbs (check with a skewer: the beet should be soft throughout).

Ingredients: Beets (raw)
Use a baking dish or roasting pan. The baking time depends on the size of the beets; a small beet will be ready after 40–45 minutes, while a large one may need up to 60 minutes. After baking, cool to a temperature suitable for handling (about 15–20 minutes).
2

When the beets have cooled enough not to burn your hands, peel them (it's easiest to do this by hand or use a thin knife). Cut into smaller pieces and transfer to a blender. Add the ricotta, orange juice, grated orange zest, lemon juice, cinnamon, and optionally honey (if using). Blend into a smooth puree with slow pulses to control the consistency — the puree should be creamy and uniform, without large lumps. Taste and adjust sweetness (add honey) or acidity (add a few drops of lemon juice) if necessary.

Ingredients: Beets (raw), Ricotta, Freshly squeezed orange juice, Orange zest, Lemon juice, Ground cinnamon, Honey
Use a high-powered blender or immersion blender. If the puree is too thick, add 1–2 tablespoons of water or additional orange juice (15–30 ml). If you don't have ricotta, you can use Greek yogurt, which will affect the acidity and texture.

Nut Crumble

3

Preheat the oven to 180°C. Chop the hazelnuts into coarser pieces (not into powder — we want crunch). In a bowl, combine the chopped nuts with the crumbled butter and half of the sugar (30 g). Place the mixture on a baking sheet lined with parchment paper and bake for 10–12 minutes, stirring once halfway through (the consistency should be golden, the nuts should have a light aroma, and become crunchy). Remove and let cool; once cooled, you can chop them slightly if the pieces are too large.

Ingredients: Hazelnuts, Butter, White sugar
The best is a tray with a single layer of nuts so they roast evenly. Keep an eye on the baking time — the nuts can burn quickly. If you don't have an oven, you can roast the nuts in a dry pan for 6–8 minutes.

Coconut panna cotta

4

In a medium saucepan, combine coconut milk, 30% cream, and the remaining sugar (30 g). Split the vanilla bean lengthwise, scrape out the seeds (use a knife for this; the seeds look like small black grains) and add both the seeds and the empty pod to the saucepan. Heat over medium heat, stirring, until the sugar dissolves and the mixture starts to steam (do not bring to a full boil — bring it to just-before-boil).

Ingredients: Coconut milk (full-fat), 30% cream, White sugar, Vanilla bean
Use a heavy-bottomed saucepan to avoid burning the cream. Stir with a wooden spoon or silicone spatula. If you are using vanilla extract instead of a pod, add it at the end of heating (1–2 teaspoons).
5

In a small bowl, add agar-agar (4 g) and pour in 30 ml of cold water, mix. When the coconut-cream mixture is hot (just before boiling), remove the vanilla pod, pour in the dissolved agar, mix vigorously, and bring the mixture to a boil over low heat, cooking for 1–2 minutes (the agar must boil to activate gelling). After this short cooking time, reduce the heat, remove the saucepan from the burner, and wait for 2 minutes.

Ingredients: Agar-agar (powder)
Very important: agar-agar needs to be boiled; otherwise, the panna cotta will not set properly. Use a small bowl to dissolve the agar beforehand and pour it in a thin stream into the hot liquid while stirring simultaneously.
6

Pour the hot panna cotta into 4 transparent cups or ramekins - about 60–80 ml into each, leaving space for the beetroot mousse decoration after pouring. Set aside to cool on the countertop for 15–20 minutes, then place in the refrigerator for 60–90 minutes until set (the panna cotta should be firm to the touch and not spill when the container is shaken).

Ingredients: Coconut milk (full-fat), 30% cream, Agar-agar (powder)
Use transparent dishes if you want to emphasize the color effect of the layers. The panna cotta will be cold and firm after fully chilling; do not serve it immediately after pouring, as the layers will blend together.

Assembly and decoration

7

Once the panna cotta has set (after at least 60 minutes in the fridge), add a layer of beetroot mousse: use a spoon or a piping bag to gently spread 60–70 g of mousse on each portion, creating an even layer. Top with fresh orange segments (about 1 orange for 4 portions, divided into segments), evenly sprinkle with prepared nut crumble, and add fresh mint leaves for contrast.

Ingredients: Beets (raw), Freshly squeezed orange juice, Orange zest, Hazelnuts, Fresh mint
Apply the sauce gently to avoid scratching the surface of the panna cotta. If the sauce is very thick, heat it for a few seconds in the microwave or add 1 teaspoon of orange juice to make it easier to spread.

Serving

8

Before serving, chill the finished dessert for an additional 10–15 minutes in the refrigerator. Serve chilled, taking the cups straight from the fridge. If you like, you can lightly sprinkle the top with a bit of finely grated orange zest for a more intense aroma before serving.

Ingredients: Fresh mint, Orange zest
The dessert tastes best slightly chilled, but not icy. Serve at a temperature of 6–8°C. If you plan to transport it, loosely cover the bowls with plastic wrap to prevent the crumble from getting soggy.

Fun Fact

💡

Beets have been valued since the Middle Ages not only for their taste but also for their health benefits – they contain nitrates that can support circulation. Modern cuisine uses their intense color as a natural dye in desserts and beverages.

Best for

świąteczne kolacje zimowe przyjęcia romantyczne kolacje

Tips

🍽️ Serving

Serve the dessert in transparent cups to highlight the contrast of the layers. Add a few thin slices of fresh orange on the sides of the plate for an elegant presentation. Add the crumble just before serving to maintain its crunchiness.

🥡 Storage

Store in the refrigerator for up to 48 hours in tightly sealed containers. Keep the crumble separately in a paper bag or container and add just before serving to maintain its crunchiness. Do not freeze the dessert — the texture of the panna cotta and mousse will change.

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