Recipe for: Winter buckwheat-beet dessert with cottage cheese cream and plum jam - photo 1
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Recipe for: Winter buckwheat-beet dessert with cottage cheese cream and plum jam

Desserts Regional Cuisine of Poland 120 min Medium 11 wyświetleń ~32.73 PLN - (0)
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Description

An unusual, rustic dessert inspired by Polish winter cuisine: a crunchy base made from roasted buckwheat glued together with honey and butter, a layer of fluffy cream made from cottage cheese and buttermilk with the addition of roasted beets, and an aromatic, slightly spiced plum jam. The dish combines the earthy notes of beetroot and buckwheat with the delicacy of cottage cheese and the sweetness of plums. Perfect as a finale to a festive meal or for afternoon tea — it highlights winter, Polish ingredients in an innovative form: textural, color, and flavor contrasts (crunchy base, creamy center, flowing fruit). Serve slightly chilled, and it can be garnished with toasted buckwheat flakes and thin crumbs of rye bread.

Ingredients Used

Ingredients (16)

Servings:
6
  • Toasted buckwheat groats 150 g
  • Butter 130 g
  • Wildflower honey 50 g
  • Brown sugar 140 g
  • Beets (raw) 400 g
  • Semi-fat cottage cheese 400 g
  • Buttermilk 200 g
  • Agar-agar 4 g
  • Lemon juice 30 ml
  • Vanilla bean 0.6 szt. (~3 g)
  • Fresh plums 6.2 szt. (~400 g)
  • Dry rye bread (stale slices) 100 g
  • Star anise 1 szt. (~2 g)
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 2 g
  • ✨ Opcjonalne
  • Dried forest mushrooms 10 g
💰 Szacowany koszt dania: ~32.73 PLN (5.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Preheat the oven to 180°C (fan 160°C). Place the buckwheat on a dry skillet and toast it for 6–8 minutes over medium heat, stirring with a wooden spoon — the grains should become fragrant and lightly browned. Transfer to a large bowl and let cool for 5 minutes.

Ingredients: Toasted buckwheat groats
Use a wide cast iron or non-stick skillet; roasting over too high heat will cause burning — roast evenly, stirring.
2

In a small saucepan, melt the butter with honey and 30 g of brown sugar over low heat, stirring until the mixture is smooth and starts to bubble slightly (about 2–3 minutes). Remove from heat and add a pinch of salt. Pour the hot mixture into a bowl with the toasted groats and vigorously mix with a spoon until the groats are evenly coated.

Ingredients: Butter, wildflower honey, Brown sugar, Salt, Toasted buckwheat groats
Use a heavy-bottomed saucepan to avoid burning the honey. If you don't have honey, substitute with maple syrup (commonly found in stores).
3

Line the bottom of a 20–22 cm springform pan with baking paper. Transfer the buckwheat mixture to the pan and press it down evenly with a glass or spoon, creating a compact layer about 1–1.5 cm thick. Bake in a preheated oven for 12–15 minutes, until lightly browned. Once removed, let it cool completely (about 20–30 minutes).

Ingredients: Toasted buckwheat groats, Butter, wildflower honey, Brown sugar
It's best to use a springform pan — it makes removing the bottom easier. Pressing the mixture down is crucial to prevent the base from crumbling after baking.

Roasted beets

4

Preheat the oven to 200°C. Wash the beets and wrap each one in aluminum foil (you can peel them after baking). Bake in a roasting pan for 45–60 minutes, until they are soft (insert a knife — it should be as soft as butter). Remove, let cool, peel, and grate on a coarse grater or blend into a smooth purée. You should get about 300 g of purée.

Ingredients: Beets (raw)
Use kitchen gloves to remove the foil. If the beets are small, the baking time will be shorter (check every 10 minutes).

Cottage Cheese and Beetroot Cream

5

In a blender bowl, place the cottage cheese, buttermilk, 80 g of brown sugar, freshly squeezed lemon juice, seeds from the vanilla pod, and the cooled beet puree. Blend on medium speed until the mixture is completely smooth and creamy (about 1–2 minutes). Taste and, if necessary, add one more tablespoon of sugar (it should be slightly sweet and sour).

Ingredients: Semi-fat cottage cheese, Buttermilk, Brown sugar, Lemon juice, Vanilla bean, Beets (raw)
If the cottage cheese is lumpy, use an immersion blender with a tall container or pass the mixture through a sieve for extra smoothness.
6

Dissolve the agar-agar: in a small pot, mix 4 g of agar-agar with 40 ml of water and heat over low heat, stirring until it starts to boil and completely dissolves (about 1–2 minutes after boiling). Remove from heat and wait 30 seconds. Pour about 2 tablespoons of hot agar-agar into the bowl with the cream and mix vigorously (tempering), then pour in the rest and blend again to distribute evenly. The mixture will start to set as it cools.

Ingredients: Agar-agar
Working with agar-agar requires quick stirring — do not let it cool in the pot for too long. If you prefer, use gelatin (about 6–8 g dissolved in 30 ml of water) — remember that gelatin is not vegetarian.

Plum jam

7

Cut the plums in half, remove the pits, and place them in a wide pot. Add 40 g of brown sugar, cinnamon, 1–2 star anise, and 1 tablespoon of lemon juice (from the remaining juice). Cook over medium heat for 12–15 minutes, stirring, until the fruit softens and the liquid thickens slightly. Remove the anise before cooling.

Ingredients: Fresh plums, Brown sugar, Ground cinnamon, Star anise, Lemon juice
Use a wide pan to allow excess liquid to evaporate more quickly. If you want a smoother jam, lightly mash the fruit with a spoon while cooking.

Crumble

8

Crumble the dry rye bread into small pieces, spread them on a baking sheet, and bake at 160°C for 8–10 minutes until dry and slightly crispy. Once cooled, toss into a blender and pulse to mix into a coarse crumb (not into powder).

Ingredients: Dry rye bread (stale slices)
You can use a food processor or a spice grinder; watch the time, as it's easy to over-dry into hard coarse crumbs.

Optional Additions

9

If you want an experimental, earthy accent: soak 10 g of dried porcini mushrooms in hot water for 15 minutes, drain, chop very finely, and (optionally) briefly sauté in butter with 1 teaspoon of sugar until lightly caramelized. The chopped mushrooms can be sprinkled on top of the dessert before serving.

Ingredients: Dried forest mushrooms, Brown sugar, Butter
This is an unusual step — add dried mushrooms only if you appreciate umami in desserts. Alternatively, skip this step — the dessert tastes very good without the mushrooms.

Assembly

10

Remove the cooled base from the mold and place it on a plate. Evenly pour the cheese-beet cream onto the chilled base — use a spatula to spread the layer to a thickness of 2–3 cm. Smooth the surface and place it in the refrigerator for 40–60 minutes to allow the cream to set.

Ingredients: Toasted buckwheat groats, Semi-fat cottage cheese, Agar-agar, Buttermilk, Beets (raw)
Use a rectangular or round spatula to smooth it out; if the cream doesn't spread easily, a lower refrigerator temperature will help achieve a better consistency.
11

On the set cream, spoon the warm (slightly cooled) plum jam, creating irregular blobs. Evenly sprinkle the prepared rye bread crumble. If you prepared candied/chopped dried mushrooms, add them very sparingly as a final touch.

Ingredients: Fresh plums, Dry rye bread (stale slices), Dried forest mushrooms
Spread the jam with a spoon so that the fruit structure remains visible — too smooth a layer will lose the rustic character of the dish.

Serving

12

Before serving, wait 10–15 minutes after taking it out of the fridge so that the cream is not completely icy. Cut into 6 pieces with a sharp, warmed knife (wipe the blade), serve on a plate with an extra teaspoon of jam on the side.

Ingredients: Fresh plums, Toasted buckwheat groats
You can dip the knife blade in hot water and wipe it with a cloth before each cut — slicing will be cleaner.

Fun Fact

💡

Buckwheat and beets are traditional Polish ingredients — buckwheat was a staple of peasant cuisine, and beets have been used in Poland for centuries for sweet and sour dishes and preservation. The combination of buckwheat and beet in a dessert is a modern reinterpretation of forgotten flavors.

Best for

Święta zimowe kolacja świąteczna popołudniowa herbata w chłodne dni

Tips

🍽️ Serving

Serve slightly chilled (not icy). A strong black tea, coffee with cardamom, or a glass of sweet dessert wine will complement it. Serve with a teaspoon of jam for guests who want more sweetness.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. The cream loses freshness after the 3rd day. To refresh the base after storage, you can briefly bake individual portions at 160°C for 4–5 minutes, but only after removing the cream and jam.

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