Description
Summer... Heat... don't want hot and greasy food. But salads are boring... Prepare an unusual appetizer of cucumber and beet style Panna cotta. Refreshing, cool cucumber "Panna cotta" with beetroot jelly as toppings. This is a great low calorie snack in the summer heat!!!
Ingredients
-
The juice of a freshly squeezed
120 ml
-
Parsley
0.5 coup
-
Spinach
4 piece
-
Garlic
1 tooth
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Salt
-
Sour cream
150 g
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Cheese
1 Tbsp
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Gelatin
1.5 tsp
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Tabasco
Cooking
Panna cotta is a bilayer. Bottom layer - cucumber-smetany, top - beet. For the cucumber layer will need cucumber, parsley, garlic and spinach. Cucumber (1 or 2 piece, depending on size) cut into pieces, chop the spinach, parsley and garlic.
Vegetables folded in the bowl of a blender and grind
From the resulting mass squeeze the juice through cheesecloth. This juice we need 50 ml. Part cucumber juice to piss in a glass and soak it with 1 tsp of gelatin
Beets grate on a fine grater and also squeeze the juice through cheesecloth. Of beet juice you will need about 70 ml. Lightly salt it, drop in 1-2 drops of Tabasco sauce and soak in it 1/2 tsp of gelatin
Cucumber-vegetable juice add sour cream, salt to taste and mix well. Gelatin, soaked part of cucumber juice heat until dissolved (do not boil!) and pour into a cucumber-sour cream mass, stir with a whisk until smooth
In small glasses or cups or a bowl pour the cucumber-sour cream mass without adding a bit to the edges and put in the refrigerator for 1-1,5 hours for curing
Beet juice with the gelatin to warm to dissolve the gelatin. Frozen "Panna cotta" remove from the refrigerator, pour over top of the beetroot jelly and put it in the refrigerator until fully cured.
As decoration I used regular cottage cheese, you can take slices of feta. Decorate with greens (I have a pen of chives)
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