1 rating

Beet Panna Cotta With Goat Cheese Frozen Yogurt and Tuile Batter

The super sweet beets and sour goat cheese in this frozen yogurt balance each other perfectly

The super sweet beets and sour goat cheese in this frozen yogurt balance each other perfectly.   Top it off with a crisp tuile cookie for a little added crunch.


For the beet panna cotta:

  • 2 1/4 Pounds red beets
  • 1 Cup orange juice, fresh squeezed
  • 1 Teaspoon salt
  • 4 Ounces sour cream
  • 4 Ounces heavy cream
  • 1 gelatin sheet
  • 3/4 Cups sugar

For the tuile batter:

  • 5 Ounces butter
  • 5 Ounces confectioners sugar
  • 1/2 Teaspoon salt
  • 5 Ounces egg whites
  • 1/2 Cup cake flour
  • 2 Tablespoons rice flour

For the goat cheese frozen yogurt:

  • 4 1/4 Cups goat cheese
  • 1 3/4 Cup Greek yogurt
  • 2 Teaspoons salt
  • 2 Cups sugar
  • 4 Cups buttermilk
  • 2 Teaspoons lemon zest


For the beet panna cotta:

Preheat oven to 350 degrees F. Cover the beets in foil and roast for about an hour.

Soak the gelatin sheet in a cup of cold water for about 10 minutes. In the meantime, bring orange juice, sugar and salt to a boil then turn off. Then, ring out the gelatin sheet to remove the excess water and add it to the warm liquid. Stir to dissolve the gelatin.  Add remaining ingredients to mixture and combine in a blender. While still warm, peel the beets with a paring knife.

Add beets to the mixture, blend and strain pour in desired mold, glass or tart shell. Let set for about 4 hours, serve chilled.

For the tuile batter:

Combine all ingredients in a bowl and mix until smooth. Preheat the oven to 350 degrees F. On a silicone mat, scrape batter over desired stencil mold and bake for 5 minutes. Twist into whatever shape you like, set aside and let cool until hard. 

For the goat cheese frozen yogurt:

Place all ingredients in a blender, blend well and pour in ice cream machine and churn approximately 4 to 5 minutes. Churning time may vary. Extract when the product is smooth with the consistency of toothpaste .