Panna cotta with beetroot and lime syrup
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 250ml/9fl oz double cream
- 2 golden or red beetroot, cooked, peeled and cut into small cubes
- 3 small gelatine leaves
- 150g/5½oz sugar
- 150g/5½oz sugar
- Dip
- 1 tbsp dark rum
- 1 tsp vanilla essence
- 50ml/2fl oz milk
- 1 tbsp water
- 1 lime, zest only, cut into very small strips
- 2 limes, juice only
Possible health benefits
General information, not medical advice.
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Lime
High in vitamin C · 29 mg per 100 g, 36% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Limes, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put the gelatine leaves into a bowl of cold water to soften. Place the cream and milk into a small saucepan and bring to a boil. Add the sugar and the softened gelatine and stir until both have dissolved. Pour in the rum and vanilla essence and mix until well combined.
- Remove the pan from the heat, divide the mixture between four individual ramekins and chill in the fridge for 2 –3 hours.
- To make the syrup, heat the sugar and water with the lime zest and juice until the sugar has dissolved and the syrup is transparent. Remove the pan from the heat and set aside to cool.
- To loosen the panna cottas, dip each ramekin into hot water for a few seconds then upside down and gently release onto a serving plate.
- Decorate each panna cotta with the cooked beetroot cubes and spoon over the lime syrup.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Mixing bowl
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Chef's knife
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Grater
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Vegetable peeler
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Wooden spoon