Recipe for: Rustic winter dessert: buckwheat risotto with cottage cheese cream, baked apples, and beetroot-chocolate sauce - photo 1
← Recipes

Recipe for: Rustic winter dessert: buckwheat risotto with cottage cheese cream, baked apples, and beetroot-chocolate sauce

Desserts Regional Cuisine of Poland 90 min Medium 12 wyświetleń ~36.91 PLN - (0)
Rate:
(0)
Start Cooking

Description

A rustic, winter dessert that combines the aroma of roasted buckwheat with a velvety cream made from cottage cheese and buttermilk, caramelized baked apples stuffed with dried plums, and an unusual, deep beetroot-chocolate sauce. This dish is inspired by Polish rural cuisine: it features seasonal accents (apples, beets, dried plums) and local products (cottage cheese, buttermilk, buckwheat). It has a contrast of textures — grainy buckwheat risotto, smooth cream, soft baked apple — and a balance of sweetness and earthiness from the beetroot. Serve warm or at room temperature; it works perfectly as a dessert after lunch, on a Sunday afternoon, or as a simple, elegant finale to a rustic-style dinner.

Ingredients Used

Ingredients (14)

Servings:
4
  • Toasted buckwheat groats 200 g
  • Buttermilk 150 g
  • Butter 50 g
  • Semi-fat cottage cheese 300 g
  • Dried plums 100 g
  • Brown sugar 80 g
  • Vanilla extract 5 g
  • Cocoa 20 g
  • Beets (raw) 200 g
  • Apple 3.3 szt. (~600 g)
  • 🌿 Przyprawy
  • Cinnamon (ground) 1 łyżeczka (~2 g)
  • Salt 1 g
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Wildflower honey 50 g
💰 Szacowany koszt dania: ~36.91 PLN (9.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the kaszotto

1

Prepare the ingredients: measure 200 g of roasted buckwheat, 50 g of butter, 150 ml of buttermilk, and 1 pinch of salt. Also measure 400 ml of water (use a kettle). This will be the liquid for cooking the buckwheat. Before cooking, sift the buckwheat through a coarse sieve to remove any small impurities.

Ingredients: Toasted buckwheat groats, Butter, Buttermilk, Salt
Use a medium saucepan (about 2–3 l). Measure the liquid and ingredients in advance to ensure a smooth cooking process.
2

Toast the groats before cooking: heat a dry pan over medium heat and add the groats (200 g). Toast for 3–4 minutes, stirring with a wooden spoon, until it starts to smell intensely nutty — the grains will become slightly more matte. Be careful not to burn them (black smell).

Ingredients: Toasted buckwheat groats
Use a wide, dry pan. If you feel smoke or see dark spots, immediately reduce the heat — burnt groats will be bitter.
3

Transfer the toasted groats to a pot, pour in 400 ml of hot (not boiling) water, add 25 g of butter and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low and cook covered for 12–15 minutes — check from the 12th minute. The groats should be soft but with a slight 'bite' (not mushy), and the water should be absorbed. If the water evaporates too quickly, add 1–2 tablespoons of hot water.

Ingredients: Toasted buckwheat groats, Butter, Salt
Use a tightly fitting lid; stir only once every 6–8 minutes to avoid disturbing the structure of the groats.
4

When the groats absorb the water and are soft (test: take 1 tablespoon, taste; it should be soft but not mushy), remove the pot from the heat. Stir in 125 ml of buttermilk (half of the buttermilk) and gently mix with a fork or wooden spoon until the groats are creamy. Set aside covered for 5 minutes to let the flavors settle.

Ingredients: Toasted buckwheat groats, Buttermilk
Buttermilk added after cooking will not curdle — add it hot or warm, but not boiling. Use a fork to separate the grains and maintain a loose texture.

Cottage cheese cream

5

In a blender bowl, place 300 g of semi-fat cottage cheese, 25 ml of buttermilk (the rest), 5 g of vanilla extract, and 40 g of brown sugar. Blend with an immersion or stationary blender for 30–60 seconds until the mixture is smooth and slightly fluffy. The cream should be silky, without lumps; if it is too thick, add 1 tablespoon (15 ml) of buttermilk at a time to achieve the desired consistency.

Ingredients: Semi-fat cottage cheese, Buttermilk, Vanilla extract, Brown sugar
Use an immersion blender or a mixer with a puree attachment. If you don't have a blender, mash the cottage cheese thoroughly with a fork, then pass it through a sieve and mix it with the buttermilk.

Baked apples and plums

6

Preheat the oven to 180°C (top and bottom heat). Wash 4 apples (600 g), cut them in half lengthwise and scoop out the cores with a teaspoon, leaving the bottom of the apple intact. Chop 100 g of dried plums into small pieces and fill each cavity with about 15–20 g of plums. On top of each half, place about 5 g of butter and sprinkle a total of 20 g of sugar and 1 teaspoon (2 g) of cinnamon evenly. Arrange the halves on a baking sheet lined with parchment paper, cut side up.

Ingredients: Apple, Dried plums, Butter, Brown sugar, Cinnamon (ground)
Use a sharp knife and a teaspoon to hollow out; leave a thin layer of flesh at the bottom so the apple doesn't fall apart during baking.
7

Place the baking tray in the preheated oven and bake the apple halves for 25–30 minutes. The apples are ready when the skin starts to wrinkle slightly, the flesh becomes soft, and begins to caramelize slightly at the edges. If the apples start to brown too much during baking, loosely cover them with aluminum foil.

Ingredients: Apple
Check the center of the apple with a toothpick — it should go in easily, but the apple should not fall apart. Use the term: 'soft while maintaining shape'.

Beetroot and Chocolate Sauce

8

Prepare the roasted beet: wash and wrap the raw beet (200 g) in aluminum foil. Bake in the oven together with the apples (you can place the beet on a separate tray) for 45–60 minutes at 180–200°C, until the beet can be easily pierced with a fork. After cooling, peel it under running water and grate or blend it in a blender into a puree (it should yield about 150 g of puree).

Ingredients: Beets (raw)
If you already have cooked or store-bought roasted beetroot, use it — it saves time. Roasted beetroot has a sweet-earthy note; avoid boiling beetroot in water, as it will lose some of its flavor.
9

In a small saucepan, combine 150 g of roasted beet puree, 20 g of cocoa, and 40 g of brown sugar. Add 10 g of butter. Heat over low heat, stirring with a whisk, for 4–6 minutes, until the sugar dissolves and the sauce thickens and becomes glossy. The sauce should lightly coat the back of a spoon — if it is too thick, add 1–2 tablespoons of hot water; if too thin, cook for another 1–2 minutes.

Ingredients: Beets (raw), Cocoa, Brown sugar, Butter
Keep the temperature low – cocoa and beetroot can burn. Stir continuously to achieve a smooth emulsion consistency.

Finishing the kaszotto

10

Gently warm up the risotto over low heat if it has cooled down — it should be slightly warm, not hot. Taste and season with a tiny pinch of salt and possibly 10 g of additional sugar if you want a sweeter dessert. The consistency should be creamy, with discernible individual grains of the groats.

Ingredients: Toasted buckwheat groats, Buttermilk, Salt, Brown sugar
If the groats were chilled in the fridge, heat them very briefly, adding 1–2 tablespoons of buttermilk to restore softness.

Assembly and decoration

11

On a plate or in a bowl, start with 1 large plate: spread a layer of risotto (about 100–120 g) on the bottom. On top of the risotto, add 2–3 tablespoons of cream cheese (about 80 g) and gently spread it with a spoon, leaving space for half a baked apple. Place half an apple (caramelized side up) next to the cream. Drizzle everything with 2–3 tablespoons of beetroot-chocolate sauce. Sprinkle with chopped, lightly toasted walnuts (optional) and, if desired, drizzle with 10–15 g of honey for shine and extra sweetness.

Ingredients: Toasted buckwheat groats, Semi-fat cottage cheese, Apple, Walnuts, wildflower honey
Use a spatula or spoon to aesthetically spread the cream. Additionally, you can add walnuts to enhance the flavor/texture and honey for shine.

Serving and Presentation

12

Serve the dessert slightly warm or at room temperature. On the table, provide extra sauce in a small bowl, along with honey and nuts in separate bowls — everyone can season to their taste. To emphasize the rustic character, serve on terracotta plates or in clay bowls.

Ingredients: wildflower honey, Walnuts
Use a dessert spoon for serving, and a sharp serrated knife for cutting the apples. Be careful with the hot sauce and apples.

Fun Fact

💡

Buckwheat was a staple of the diet in the Polish countryside — it was less often treated as a sweet dish, but when combined with cottage cheese and fruits, it created a wholesome dessert. Beetroot combined with cocoa adds depth of flavor and natural sweetness — in the countryside, beetroots were often used for both soups and simple baked goods.

Best for

niedzielne popołudnie zimowe przyjęcie w stylu rustykalnym świąteczna deserowa odsłona regionalna

Tips

🍽️ Serving

Serve slightly warm — the cottage cheese cream and the risotto should be at room temperature, while the beetroot-chocolate sauce should be warm (not hot) to enhance the flavors. Toasted walnuts and a drizzle of liquid honey will be a perfect finishing touch before serving.

🥡 Storage

Store the risotto, cheese cream, baked apples, and sauce separately in closed containers in the refrigerator for up to 48 hours. Before serving again, gently reheat the risotto and sauce in a pot or in the microwave (short 15–30 s bursts), and serve the cream and apples at room temperature. Freezing the cheese cream is not recommended (texture change).

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Thin pancakes with sorrel and honey filling 60 min

Thin pancakes with sorrel and honey filling

Breakfasts for Kids
Grilled dumplings with cottage cheese and chives 45 min

Grilled dumplings with cottage cheese and ...

Snacks
Caramel-Nut Ice Cream Sandwiches with Browned Butter Cookies 360 min

Caramel-Nut Ice Cream Sandwiches with Brow...

Desserts
Kutia (traditional Christmas Eve dish) 600 min

Kutia (traditional Christmas Eve dish)

Christmas Eve Dinner
Bacon-wrapped asparagus rolls with horseradish cheese filling 30 min

Bacon-wrapped asparagus rolls with horsera...

Appetizers
Turkey leg baked with potatoes and grilled vegetables 120 min

Turkey leg baked with potatoes and grilled...

Main dishes

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama