Recipe for: Creamy cottage cheese with roasted beets, toasted buckwheat, and caramelized apples with plum - photo 1
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Recipe for: Creamy cottage cheese with roasted beets, toasted buckwheat, and caramelized apples with plum

Desserts Regional Cuisine of Poland 120 min Medium 11 wyświetleń ~33.83 PLN - (0)
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Description

An unusual winter dessert inspired by traditional Polish cuisine, combining creamy twaróg with buttermilk, sweet-earthy roasted beets, crunchy toasted buckwheat, and caramelized apples with soft dried plums. This combination of contrasts features velvety twaróg, slightly moist beets, crispy toasted grains, and sticky apple-plum pieces. The dessert is perfect as an elegant finale to a festive dinner or a warming option for a winter afternoon. Serve in small bowls or on small plates, sprinkled with nuts for texture and lemon zest for freshness.

Ingredients Used

Ingredients (12)

Servings:
6
  • Roasted buckwheat groats 120 g
  • Semi-fat cottage cheese 400 g
  • Buttermilk 150 g
  • Apples 300 g
  • Dried plums 12.5 szt. (~100 g)
  • Butter 50 g
  • Sugar 80 g
  • Lemon juice 20 ml
  • Beets (raw) 400 g
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 2 g
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~33.83 PLN (5.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets

1

Preheat the oven to 200°C (top-bottom). Thoroughly wash the beets with a brush under running water, trim the ends (root and leaves), do not peel. Wrap each beet individually in aluminum foil or place them on a baking sheet lined with parchment paper with a drop of oil. Bake for 50-60 minutes depending on size, until a knife inserted in the center goes in smoothly — this is a sign that the beets are soft.

Ingredients: Beets (raw)
Use a large baking tray and oven mitts to remove the foil. Do not wash the roasted beets immediately after taking them out — let them cool for 15-20 minutes covered, to make peeling easier. A common mistake: shortening the baking time results in hard, raw beets.
2

After baking, let the beets cool for 15-20 minutes (you can place them in a bowl and cover with a plate). Then, remove the foil and peel off the skin with a sharp knife or your fingers — the skin should come off easily. Cut the peeled beets into smaller pieces (about 2 cm) and set aside 100 g of the chopped beets for decoration; blend the rest with an immersion blender or in a food processor until smooth.

Ingredients: Beets (raw), Buttermilk
Use disposable gloves if you don't want to stain your hands. The puree should be smooth and free of fibers; if it is too thick, add 1-2 tablespoons of buttermilk (15-30 ml) and blend again.

Buckwheat

3

Prepare the buckwheat: pour 120 g of dry buckwheat into a dry heavy-bottomed pan. Toast the buckwheat over medium heat for 6-8 minutes, stirring with a wooden spoon — the grains should shine slightly and smell nutty. Then add 240 ml of boiling water (ratio 1:2), a teaspoon of salt (about 2 g), cover with a lid, and cook on very low heat for 10-12 minutes, until the water is absorbed. After cooking, let it sit for 5 minutes covered, then fluff with a fork and set aside to cool completely.

Ingredients: Roasted buckwheat groats, Salt
Use a pan with a diameter of 24-28 cm with a lid. If the groats are moist after cooling, spread them thinly on a plate to cool faster and become fluffy.
4

When the groats are cooled, melt 15 g of butter (half of the butter from the recipe) in a dry pan and add the groats. Toast over medium heat for 3-4 minutes, stirring, until the groats become crispy and golden. Transfer to a bowl and set aside to cool — this will be the crunchy layer of the dessert.

Ingredients: Roasted buckwheat groats, Butter
Use a wooden spatula to avoid damaging the structure of the groats. Do not exceed the roasting time — burning will give a bitter taste.

Caramelized apples

5

Peel the apples, remove the cores, and cut them into cubes of about 1.5 cm. In a wide skillet, melt 35 g of butter with 40 g of sugar over medium heat until the sugar starts to dissolve and lightly brown (about 3-4 minutes). Add the apples and 50 g of chopped dried plums, gently stir and fry for 6-8 minutes until the apples are soft but not completely falling apart. Finally, add 1/2 teaspoon of cinnamon (1 g) and 10 ml of lemon juice, mix and remove from heat.

Ingredients: Apples, Dried plums, Butter, Sugar, Cinnamon, Lemon juice
Use a wide-bottomed pan so the apples caramelize quickly instead of stewing. If the sugar starts to smoke, reduce the heat — do not burn the sugar, as the excess bitterness will ruin the dessert.

Cottage cheese cream

6

Prepare the cream: in a large bowl, place 400 g of semi-fat cottage cheese. Add 150 ml of buttermilk, 30 g of sugar, 1/2 teaspoon of cinnamon (1 g), 10 ml of lemon juice, and a pinch of salt (1 g). Use a hand mixer with a whisk attachment on low speed and mix for 40-60 seconds until the mixture becomes smooth and silky. Test the mixture: it should be creamy and lump-free — if there are lumps, pass it through a sieve or blend longer.

Ingredients: Semi-fat cottage cheese, Buttermilk, Sugar, Cinnamon, Lemon juice, Salt
Use a bowl with a capacity of at least 2 liters to avoid splattering. If you don't have a mixer, whisk the mixture by hand for 3-4 minutes vigorously with a whisk.
7

Add 200 g of blended beets (the remaining puree from step 2) to the cream and gently fold in with a spatula in 3 short motions until the mixture becomes a uniform pink color. Taste: the cream should have a subtle beet sweetness, not overpowering the cheese.

Ingredients: Beets (raw), Buttermilk, Semi-fat cottage cheese
Gently fold in the puree to keep the cream fluffy. If the puree is very strong in flavor, add another 1-2 tablespoons of buttermilk.

Assembly and decoration

8

Prepare 6 cups or small bowls. In the bottom of each, place an even layer of roasted buckwheat (about 20 g per cup), pressing down lightly. On top of the buckwheat, add 3-4 tablespoons of the cottage cheese and beetroot cream (about 80 g). On the cream, layer 2-3 tablespoons of caramelized apples with plum (about 50 g). On top, arrange the chopped pieces of roasted beets set aside earlier (about 15 g) and sprinkle with toasted, coarsely chopped walnuts (if using, 8 g per cup).

Ingredients: Roasted buckwheat groats, Semi-fat cottage cheese, Apples, Dried plums, Beets (raw), Walnuts
Use a spoon to shape nice mounds of cream. Additionally, you can add fresh lemon zest for color and aroma.
9

Finishing: gently sprinkle each cup with an additional teaspoon of toasted buckwheat and a pinch of cinnamon. If desired, drizzle a little honey on top (optional) for extra shine. Chill the dessert in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Ingredients: Roasted buckwheat groats, Cinnamon
Chilling smooths the consistency of the cream and allows the caramelized apples to slightly set. Do not store in the freezer — the cream will lose its structure.

Serving

10

Serve chilled, taking the cups straight from the fridge. On a plate, decorate with an additional mint leaf (optional) or a thin ribbon of lemon peel. Serve each portion with a small spoon, so that the layers of textures and flavors can be discovered each time.

Ingredients: Beets (raw), Semi-fat cottage cheese
Use transparent cups to highlight the layered nature of the dessert. For visual effect, you can place a thin slice of roasted beet on the edge of the cup.

Fun Fact

💡

Beets have been a popular vegetable in Polish cuisine for centuries and are often used in savory dishes — here they have been used as a dessert element, which is an interesting regional reinterpretation of flavors.

Best for

Świąteczny obiad Zimowe popołudnie przy herbacie Elegancki deser dla gości

Tips

🍽️ Serving

Serve chilled in transparent cups to showcase the contrast of colors: pink cream, golden apples, and dark plums. Add a stronger ginger tea or a small cup of strong coffee to the plate. If serving at a party, prepare the ingredients in advance (grains and roasted beets) and assemble just before serving.

🥡 Storage

Store the dessert in the refrigerator in a closed container for up to 48 hours. The groats will lose their crunch — it's best to store the toasted groats separately and add them just before serving. Do not freeze; after thawing, the cream and apples will change texture.

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