Home Recipes Beetroot, cassis & violets panna cotta

Beetroot, cassis & violets panna cotta

beetroot, cassis & violets

Desserts

Pannacotta beetroot

Ingredients

For 15 servings

Panna cotta

1 l Debic Panna Cotta

10 g beetroot, powder

100 ml cassis puree

20 ml sugar water 1:1

20 ml violet syrup, Monin

10 g raspberry, freeze-dried

15 purple violets

Preparation

Method

Melt the panna cotta and add the beetroot powder. Pass through a fine sieve, portion in the silicone molds and then let it set in the refrigerator. Freeze the panna cotta to dissolve or store in the freezer.

Mix the cassis puree with the sugar water and the violet syrup and reserve in a spray bottle.

Finish

Place the panna cotta on a plate or on a base of your choice and then let it thaw slowly in the refrigerator. Finish with the cassis sauce, raspberry, and a violet

Desserts

Debic for chefs

Debic for chefs