This can be made the friday before the show. Or 3 days in advance of whatever you're making this for. Just don't put the caramel on top until the day before you plan on serving. The color is incredible (thank you beets) and the flavors together are delicious. This strawberry caramel is kind of eye opening, and I have many future experiments planned. Not too sweet, creamy, earthy, fruity, balanced.
Beet Panna Cotta:
- 8 oz roasted, peeled beet/s (about 1 large, roast for about 45 minutes at 375)
- 2 cups of heavy cream
- 1/2 t salt
- 1 t powdered gelatin
- 3 T honey
- 1 vanilla bean scraped
- 1/4 t powdered ginger
- Cut peeled, roasted beets into 1 inch cubes. Submerge in cream. Add scraped vanilla bean, and pod. Add 3 T honey, and the powdered ginger. Simmer for 15 minutes, minding the heat, cream likes to boil over when you aren't looking.
- When you're 5 minutes out on your cream/beets begin blooming your gelatin. In a small bowl, sprinkle the gelatin on 2 T cold water.
- Once your gelatin is bloomed, using a spatula transfer to a blender. Pour the beet/ cream over. Blend, blend, blend.
- Pour mixture through a strainer into something with a spout. A juice pitcher would work. I personally used a mixing bowl I have that has a pouring spout. The idea is to be neat, and pouring can be messy business.
- Let's now consider vessels. Since this is done well in advance you can use several sized jars, or rocks glasses, really whatever you have. Often these recipes say "4- 6 oz ramekins". I'm not Martha, so I don't have these laying around. I used two rocks glasses, and a few bell jars. Fill as many as you want, as deep as you want. Make some mini's if you have more guests coming, make larger and fewer if you have less people.
- Chill at least 6 hours.
Note: Forgive me seasonality for I have sinned. Strawberries were insanely inexpensive at the supermarket ($3 for 2 cartons) and I just couldn't walk away. I promise to revisit this with peak season beauties and shame myself. They also offer the perfect compliment to the earthy/ creamy panna cotta. I also could have made this with my eyes closed, and it was delicious.
- 1 pound of strawberries, hulled
- juice of one lemon
- 1 t vanilla extract
- 1/2 t salt
- 1/2 cup of sugar
- 1 3/4 cups of water
- 2 oz of pasture butter
- Place strawberries, lemon juice, vanilla and salt in a blender. Blend until a nice liquid puree.
- Put the sugar and the water into a sauce pan, and cook until 250. at 250 keep an eye until it turns amber and beautiful.
- Remove from heat and slowly whisk in the butter, it will sputter, mind your hands. Steam burns are the worst.
- Quickly stream in the puree, again being careful of steam.
- Whisk, whisk, whisk. Don't fear, it may look like it's seized, patience, and whisk.
- Let cool, and then pour over the pannas the day before.
- Enjoy with crumbled shortbread cookies, or as is.