Ingredients (serves 4)
Beetroot panna cotta
300 ml coconut milk
200 ml vegan coconut cream
20 g coconut palm sugar or xylitol
1 cinnamon stick
2 cloves
1 pinch cardamom
1 tbsp beetroot powder (available from specialist spice
retailers)
2 tbsp beetroot juice
3 gelatine leaves
Buckwheat crumble
100 g buckwheat flour
1 tbsp soya flour
1 tbsp honey
80 g coconut oil
40 g chopped pumpkin seeds
Ground cinnamon
Rock salt
To dress
Approx. 100 g cooked beetroot
A little beetroot juice
1 pinch cinnamon
1 small pinch rock salt
Liquid honey according to taste
Lemon juice and zest according to taste
Approx. 100 g blueberries
Preparation
Boil up the coconut milk and vegan coconut cream very slowly with the sugar, spices and beetroot powder and juice. Pass through a fine sieve. Soften the gelatine in a little cold water, squeeze out well and dissolve in the warm liquid. Tip into ramekins or jars and refrigerate.
To make the crumble, combine the buckwheat flour, soya flour, honey, coconut oil, pumpkin seeds and cinnamon. The crumble will be created after a short time. The size will depend upon how long the mixture is kneaded. The dough should be neither too dry nor too oily. Add a little flour or oil if necessary.
Spread the crumble evenly across a try lined with baking paper. Bake in a pre-heated oven for about 15-20 minutes at 165°C until golden brown.
In the meantime, dice up the beetroot which will be used to dress the dish. Season the beetroot juice with cinnamon, rock salt, honey and lemon, use this mixture to marinate the beetroot cubes and berries. Arrange with the panna cotta (which may be tipped out if you wish). Sprinkle the crumble and the blueberries over the top, garnish with mint.
Tip: Use agar-agar instead of gelatine and maple syrup instead of honey in order to create a vegan version.