Winter cups with cottage cheese and buttermilk cream, beetroot jam, and toasted buckwheat. - photo 1
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Winter cups with cottage cheese and buttermilk cream, beetroot jam, and toasted buckwheat.

Desserts 35 min Easy 11 wyświetleń ~27.99 PLN - (0)
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Description

A layered dessert that is quick to make, combining Polish winter ingredients: a smooth cream made from cottage cheese and buttermilk, an intense, slightly sweet-sour jam made from roasted beets and apples in a practical way, and crunchy, toasted buckwheat. The dessert has a contrasting texture (cream vs. crunch) and a surprising earthy note from the beetroot combined with the fruity sweetness of plums and apples. Perfect for a quick dessert after lunch or for a winter afternoon snack — serve in transparent cups to showcase the layers. Qualities: creamy, slightly sour, with a hint of honey; visually – appetizing layers of pink (beet), gold (toasted buckwheat), and white (cream).

Ingredients Used

Ingredients (15)

Servings:
4
  • Semi-fat cottage cheese 400 g
  • Buttermilk 200 g
  • Honey 30 ml
  • Vanilla extract 5 g
  • Roasted buckwheat groats (raw) 100 g
  • Butter 30 g
  • Apple (Polish, medium) 2 szt.
  • Beetroot (raw) 200 g
  • sugar 50 g
  • Lemon juice 15 ml
  • Dried plums 10 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Ground poppy seeds 10 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~27.99 PLN (7.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beetroot and Apple Jam

1

Prepare the ingredients: peel the apples and cut them into small cubes (about 1 cm). Peel the beets and grate them on a fine grater to create a fine, fibrous mass — this will shorten the cooking time. Measure out the sugar and lemon juice. Use a medium-sized pot (about 18 cm in diameter) with a thick bottom.

Ingredients: Apple (Polish, medium), Beetroot (raw), sugar, Lemon juice, Ground cinnamon
A sharp kitchen knife and a grater with fine holes. If the beets are already cooked (e.g., from a batch), chop them into small cubes instead of grating — the cooking time will be shorter.
2

In a cold pot, place the grated beetroot, add the chopped apples and sugar. Stir with a wooden spoon, set over medium heat and warm, stirring every 1-2 minutes. When the sugar dissolves and starts to form a syrup (about 4-6 minutes), reduce the heat to low and simmer gently for 8-10 minutes — stir to prevent the mixture from burning. Add cinnamon and lemon juice at the end of cooking and cook for another minute. The jam should be thick, earthy-sweet, and the apple pieces soft (easily mashed with a spoon).

Ingredients: Apple (Polish, medium), Beetroot (raw), sugar, Lemon juice, Ground cinnamon
Use a wooden spatula; stir from the bottom to prevent sticking. Indication of readiness: the syrup has a nice, slightly glossy consistency and is not watery. If the jam is too runny, cook for another 2-3 minutes on low heat.

Rehydrating prunes

3

In a small bowl, pour 80 g of dried plums with 50 ml (50 g of water) of boiling water and let it sit for 5-7 minutes. Then drain (reserve the liquid if you want to thin the jam), chop the plums into smaller pieces or leave them whole for contrast.

Ingredients: Dried plums
Use a glass with hot water or a small saucepan. If you want the plums to soften faster - boil them for 2-3 minutes in a small amount of water.

Toasted buckwheat groats

4

Heat a dry skillet with a diameter of 24-26 cm over medium heat. Add 100 g of dry buckwheat and toast for 4-6 minutes, stirring constantly with a wooden spoon — the grains should take on a golden-brown color and emit a nutty aroma. Once they reach this color, add 30 g of butter and continue to cook for 3-4 minutes, allowing the butter to coat the grains and lightly caramelize them. Transfer the hot buckwheat to a flat plate lined with paper towels, spread it in a thin layer, and set aside to cool completely — during this time, they will become crispy.

Ingredients: Roasted buckwheat groats (raw), Butter
Use a heavy-bottomed pan without a coating or with a non-stick coating. Do not increase the heat too much — the seeds will brown quickly, and burning will take away the pleasant aroma. If you don't have butter, use 15 g of canola oil (less aromatic).

Cottage cheese and buttermilk cream

5

In a blender bowl or large bowl, place 400 g of cottage cheese, 200 ml of buttermilk, 30 g of honey, 5 g of vanilla extract, and a pinch of salt (1 g). If you are using a hand blender, blend on low speed for 30-60 seconds until the mixture becomes smooth and silky. If you don't have a blender, use a whisk and vigorously beat for 2-3 minutes — the mixture should have a light, creamy consistency, not watery. Taste and sweeten if necessary (it should be slightly sweet and a bit tangy). Chill the cream in the refrigerator for 5-10 minutes to thicken slightly.

Ingredients: Semi-fat cottage cheese, Buttermilk, Honey, Vanilla extract, Salt
Use a hand mixer or a blender for the best effect. If the cottage cheese is very grainy, pass it through a sieve or blend it longer. Do not add too much buttermilk — the cream should be thick but spreadable with a spoon.

Finishing and assembling the cups

6

Prepare 4 transparent cups (about 250-300 ml each). At the bottom of each, place 2-3 tablespoons of cream (about 60 g of cream), cover with 2 tablespoons of beetroot-apple jam (about 40 g), sprinkle with 1 tablespoon of toasted buckwheat (about 15 g), and add a few pieces of rehydrated plum. Repeat the layer: cream → jam → buckwheat. On top, sprinkle with a little toasted buckwheat and optionally chopped walnuts (40 g) and/or ground poppy seeds (10 g) for decoration. In total, each cup should have 2 layers of cream and 2 layers of jam.

Ingredients: Semi-fat cottage cheese, Buttermilk, Roasted buckwheat groats (raw), Dried plums, Walnuts, Ground poppy seeds
Use an ice cream scoop or a large spoon to evenly portion the layers. Additionally, you can add walnuts for extra crunch or poppy seeds as a flavorful decoration (optional ingredients).

Cooling and serving

7

After assembling the cups, chill in the refrigerator for at least 10 minutes — this will help the layers 'bind' and the flavors meld. Serve chilled, garnished with freshly chopped nuts or lightly sprinkled with poppy seeds.

Ingredients: Walnuts, Ground poppy seeds
If you prepare the dessert in advance, keep it covered in the fridge for up to 24 hours (see storage tips). Before serving, take it out 3-5 minutes earlier so the cream is not ice-cold hard.

Alternative tips

8

Dairy-free version: replace the cottage cheese with thick plant-based cream cheese and the buttermilk with a plant-based drink with a creamy consistency; instead of butter, use oil for toasting the groats. If you don't have dried plums, use raisins or fresh plums (if available) chopped and lightly sautéed with sugar.

Serve alternative substitutes before starting to work to avoid ruining the proportions of the cream.

Fun Fact

💡

Beets were used in folk cuisine not only as a side dish for dinner but also as a sweetener and ingredient in desserts — their natural sweetness pairs wonderfully with apples and plums. Combined with buckwheat, we get a composition reminiscent of old, rustic flavors in a modern form.

Best for

szybki deser po obiedzie zimą podwieczorek z herbatą lekki deser dla gości

Tips

🍽️ Serving

Serve chilled in transparent cups or small jars to showcase the layers. A stronger tea (e.g. black tea with lemon) or spiced coffee pairs wonderfully with the dessert. Before serving, you can add a few drops of honey on top and freshly grated lemon zest for aroma.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours — preferably without nuts (add them just before serving to keep them crunchy). If the layers thin out, gently mix just before serving or add more toasted groats for crunch. Do not freeze — the cream will change consistency.

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