Recipe for: Layered fit dessert: buckwheat base with cottage cheese cream, roasted beet and apple mousse, and plum jam - photo 1
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Recipe for: Layered fit dessert: buckwheat base with cottage cheese cream, roasted beet and apple mousse, and plum jam

Desserts Regional Cuisine of Poland 90 min Medium 11 wyświetleń ~35.37 PLN - (0)
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Description

A light winter dessert combining Polish seasonal ingredients: buckwheat, roasted beets and apples, cottage cheese and buttermilk, along with sweet-sour plums. This healthy, filling option can be served in layers in cups or jars — a textural combination of grainy buckwheat, creamy cottage cheese, and velvety beet-apple mousse, finished with homemade plum jam. The dessert is rich in protein and fiber, low in sugar (honey can be omitted), gluten-free (if you use naturally gluten-free buckwheat), perfect for winter days as a healthy dessert after lunch or a sweet snack. Aesthetically layered, it contrasts in color: ruby beet mousse, light cottage cheese cream, and dark plum jam — encouraging experimentation with toppings.

Ingredients Used

Ingredients (12)

Servings:
4
  • Raw buckwheat groats 160 g
  • Semi-fat cottage cheese 400 g
  • Buttermilk 200 g
  • Dried plums 120 g
  • Rapeseed oil 15 g
  • Lemon juice 30 ml
  • Apple 1.7 szt. (~300 g)
  • Beets (raw) 400 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Honey 40 ml
  • Walnuts 60 g
💰 Szacowany koszt dania: ~35.37 PLN (8.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the buckwheat: place 160 g of buckwheat in a sieve and rinse under cold running water until the water runs clear. Set a medium-sized pot with 320 ml of water (ratio 1:2 dry buckwheat:water). Add 1 g of salt (a pinch). Bring the water to a boil over high heat, add the buckwheat, stir once, reduce the heat to low, and cover with a lid. Cook for 12–15 minutes without stirring, until the grains absorb the water and are soft but not falling apart.

Ingredients: raw buckwheat groats, Salt
Use a pot with a capacity of 1.5–2 l with a well-fitting lid. If you don't have a scale, measure the groats with a cup: 160 g ≈ 1 cup. Do not remove the lid in the first 12 minutes; steam is needed for the proper swelling of the groats.
2

Check the softness of the groats after 12 minutes: take a little on a spoon — the grains should be soft in the middle and fluffy. If they are still hard, cook for another 2–3 minutes. After cooking, remove from heat, let sit for 5 minutes covered, then fluff with a fork to separate the grains and cool them down.

Ingredients: raw buckwheat groats
If the groats are too compact, separate them with a fork; do not blend, as it will lose the texture needed in the dessert.

Beetroot and Apple Purée

3

Preheat the oven to 200°C (top-bottom). Wash 400 g of beets, trim the leaves, dry them, wrap each beet in aluminum foil or place them in a baking dish and drizzle with 5 g of rapeseed oil. Bake for 45–60 minutes (the time depends on the size of the beets) until a fork easily pierces the beet — this indicates full softness. Remove and cool to a manageable temperature.

Ingredients: Beets (raw), Rapeseed oil
Use oven mitts when taking out the beets. If the beets are small (about 80–100 g), 45 minutes is enough; larger ones may need 60 minutes. Roasting brings out their natural sweetness.
4

In the meantime, peel and cut 300 g of apples into wedges (remove the cores). Heat 10 g of rapeseed oil in a pan over medium heat, add the apples and sauté for 6–8 minutes until they are soft and slightly golden. Add 5 g of lemon juice and 2 g of cinnamon (about half a teaspoon), and sauté for another minute. Transfer the apples to a bowl.

Ingredients: Apple, Rapeseed oil, Lemon juice, Ground cinnamon
Use a pan with a diameter of 24–26 cm. Do not stir the apples constantly — let the bottom brown slightly, then you will achieve a deeper flavor.
5

Peel the roasted beets (the skin should come off easily with a light press) and cut them into pieces. In a blender, combine the roasted beets and sautéed apples along with 10 g of lemon juice and 2 g of cinnamon. Blend until smooth — if the mixture is too thick, add 1–2 tablespoons of water. Taste: the puree should be silky, sweet and sour, without fibers; if the puree is too dry, it needs more liquid.

Ingredients: Beets (raw), Apple, Lemon juice, Ground cinnamon
Use a jug blender or an immersion blender with a tall bowl. If you don't have a blender, finely grate the beets and apples on a fine grater and pass them through a sieve.

Plum Jam

6

Prepare the jam: chop 120 g of dried plums into smaller pieces. In a small saucepan, place the plums with 60 ml of water and heat over low heat for 10–12 minutes, stirring every 2 minutes. The plums should soften and start to break down; if you want a sweeter jam, optionally add 20 g of honey. Remove from heat and let cool slightly.

Ingredients: Dried plums, Lemon juice, Honey
Use a small saucepan with a thick bottom to prevent burning. The jam will thicken as it cools — if it is too runny, cook for an additional 2–3 minutes.

Cottage cheese cream

7

Prepare the cream: in a deep bowl, place 400 g of semi-fat cottage cheese. Add 200 ml of buttermilk and 30 g of lemon juice. Blend with a hand blender or mixer on low speed for 1–2 minutes until the mixture becomes smooth and slightly fluffy — the consistency should be creamy, not watery. Taste, and if you want more sweetness, optionally add 20 g of honey (the total optional 40 g of honey can be divided between the jam and the cream).

Ingredients: Semi-fat cottage cheese, Buttermilk, Lemon juice, Honey
Use a bowl with a capacity of at least 1 l and a hand blender or a mixer with whisk attachments. Do not blend for too long — the mixture may curdle; blend briefly and check the consistency.

Assembly and decoration

8

Assembly of the desserts: prepare 4 cups or jars (about 250–300 ml). Place 3–4 tablespoons of cooked and cooled buckwheat (about 100 g of buckwheat divided into 4 portions) at the bottom, leveling it slightly with a spoon. Next, add 2–3 tablespoons of cottage cheese cream (about 100 g of cream per portion), then a thin layer of beetroot-apple mousse (about 40–50 g). Top with 1–2 tablespoons of warm (slightly cooled) plum jam. Repeat the layers if the cup allows.

Ingredients: raw buckwheat groats, Semi-fat cottage cheese, Buttermilk, Dried plums
Use spoons to evenly layer the ingredients. If you want a nice color effect, alternate the layers: groats-cream-mousse-plums and gently drag a spoon through the layers to create a marbled pattern.
9

Finishing: sprinkle the top of the dessert with chopped walnuts (optional, about 15 g per serving). You can add a bit of grated lemon zest for flavor. Serve immediately or chill in the refrigerator for 30–60 minutes — the chilled dessert will have a firmer consistency and will slice better.

Ingredients: Walnuts, Lemon juice
If you are serving immediately, use the nuts just before serving to prevent them from becoming soggy. I warn you that the nuts add calories - they are optional.

Final tips

10

Check the consistency and taste: the beetroot puree should be smooth and slightly sour; the cheese cream should be smooth, looser than buttermilk; the plum jam should be thick and shiny. If the dessert is not sweet enough, add a bit of honey to the cream or jam before serving (maximum 10 g per serving).

Ingredients: Honey, Ground cinnamon
Taste each layer before adding sweetener — it's better to add less and adjust at the end than to over-sweeten the dessert.

Fun Fact

💡

Buckwheat has been a staple of the diet in Poland and Eastern Europe for centuries. Combined with cottage cheese, it creates a healthy, traditional base, and the use of roasted beets gives the dish a modern, intense color — in ancient kitchens, beets were also used for natural food coloring.

Best for

zimowy deser po obiedzie zdrowa przekąska na spotkania z przyjaciółmi po treningu jako źródło białka i węglowodanów

Tips

🍽️ Serving

Serve in transparent cups or small jars to showcase the layers. For an elegant presentation, add mint leaves or thin lemon zest on top. Serve slightly chilled (30–60 minutes in the fridge) — the cream and mousse will blend their flavors better.

🥡 Storage

Store in the refrigerator in closed containers for up to 48 hours. Add nuts fresh before serving for crunchiness. Do not freeze prepared desserts (changes the texture of the cheese and mousse). Store the plum jam separately in the refrigerator for up to 7 days.

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