Panna cotta with beetroot and pears in red wine reduction

Ingredients for 4 servings:

• 500 ml cream
• 2 tbsp vanilla sugar
• 3 sheets of gelatin
• 1 liter red wine
• 2 tbsp honey
• 1 stalk(s) cinnamon (approx. 5 cm long)
• 1 beetroot
• 2 pears, preferably ripe
• 2 tbsp honey
• possibly mint

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

easy to prepare, unusual combination, even for those who don’t like sweet desserts

The panna cotta and red wine reduction are prepared the day before. For the panna cotta, soak the gelatin leaves in cold water. Simmer the cream with the vanilla sugar for a few minutes. Squeeze out the gelatin, place it in a small bowl, and stir it in with a few spoonfuls of the cream and sugar mixture (to equalize the temperature). Once the gelatin has dissolved, carefully stir the mixture into the cream. Let the cream cool slightly so that the gelatin sets slightly and divide it between four cold-rinsed molds. Chill for a few hours or overnight. Simmer the red wine with honey and cinnamon until only about 250 ml remains. This may take a few hours. Let cool. Wrap the unpeeled beetroot in aluminum foil, place it in a baking dish, and bake at 180°C fan-assisted oven (200°C top/bottom heat) for about two hours. Let cool, peel, and cut into small cubes. This can also be done the day before. Peel the pears, cut them into wedges, remove the cores, and cut the pears into small cubes. Warm the honey and toss the beetroot and pear cubes in it. Let cool. Turn the panna cotta out onto plates and drizzle with the red wine reduction. Distribute the beetroot and pear cubes among the plates and garnish with mint leaves, if desired.