Beet Panna Cotta with Orange and Cucumber

Beet Panna Cotta with Orange and Cucumber

Perfect Pairing: Chandon Rosé

Created by the chefs at étoile Restaurant, this naturally pink appetizer has become one of the signature dishes at our annual Pink Party, a fundraising event held at the Domaine Chandon winery to benefit Breast Cancer Research. The deep red color of the beets produces a charming shade of pink when they are mixed with the other ingredients, while the natural beet sugar adds sweetness. Have fun with the presentation and serve this dish in small portions in any ramekin or novelty container, like ceramic spoons.

Ingredients and preparation for panna cotta

  • 2 cups cooked red beets (see below)*
  • 2 cups cream
  • 1 cup orange juice
  • 1 tablespoon salt
  • 2 sheets of gelatin
  • In a saucepot, place beets and orange juice together, bring to a simmer for 5 minutes, add cream and salt. Bring to a low simmer for 5 minutes. In a small bowl of ice water and gelatin, let bloom for about five minutes until gelatin is soft. Whisk gelatin into beet cream mixture until dissolved. Place mixture in blender and blend until smooth. Pour into serving dish. Chill at least 3 hours.

Time: 2 hours for beet preparation.

Ingredients and preparation for beets

  • 4 medium-sized red beets
  • 4 cups rock salt
  • Heat oven to 400°F. On a half sheet pan, spread the rock salt evenly, wash beets and place on top of rock salt. Bake for 1 hour, then rotate beets. Bake for another hour. When the beets are ready you should be able to place a skewer through them with ease. Peel beets while warm. Dice and set aside.

Ingredients and preparation for cucumber compote

  • 1 cup English cucumber, diced into 1/8-inch cubes (brunoise cut, see below)**
  • 2 large shallots, diced into 1/8-inch cubes (brunoise cut, see below)**
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon orange juice (fresh)
  • 1 tablespoon chervil (minced)
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • In a small bowl place shallots, vinegar and orange, let stand for 10 minutes, add all other ingredients and mix well.

Ingredients and preparation for orange

  • Ingredients for orange: 2 oranges of your choice (segmented)

Final assembly

  1. Place a small amount of cucumber compote on top of the panna cotta and garnish with a citrus segment or two or an edible pink flower.
  2. Makes 25 single hors d’oeuvre servings.

Time: Allow 30 minutes for assembly.

*Cut down your prep time by purchasing pre-roasted and peeled beets from Whole Foods or Trader Joe's.

** Brunoise is a fine, square cut of any raw vegetable that yields tiny cubes approximately 1/8 inch (3 cm) in size.

Bottle Brut