Recipe for: Winter dessert: Roasted beet pudding with cottage cheese mousse, roasted buckwheat crumble, and plum jam - photo 1
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Recipe for: Winter dessert: Roasted beet pudding with cottage cheese mousse, roasted buckwheat crumble, and plum jam

Desserts Regional Cuisine of Poland 90 min Medium 18 wyświetleń ~36.47 PLN - (0)
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Description

A modern Polish reinterpretation of a winter dessert combining earthy, sweet roasted beets with a delicate curd and buttermilk mousse, contrasted by crunchy, toasted buckwheat and aromatic plum jam. The dish uses seasonal products: beets, dried plums, and apples, as well as local curd and buttermilk. Flavor: deep, slightly earthy notes of beet, tart-sweet plum, freshness of curd, and a crunchy, nutty accent of buckwheat crumble. Serve chilled in glasses or bowls, garnished with candied apples, toasted nuts, or dark chocolate flakes for contrast. Appearance: distinct layers — burgundy pudding, light mousse, and golden crumble, decorated with apple chips and pieces of chocolate.

Ingredients Used

Ingredients (19)

Servings:
4
  • Buttermilk 250 g
  • Semi-fat cottage cheese 300 g
  • Dried plums 15 szt. (~120 g)
  • Brown sugar 50 g
  • Lemon juice 30 ml
  • Butter 30 g
  • Potato flour 20 g
  • Rapeseed oil 15 g
  • Lemon zest (grated) 2.5 łyżeczki (~5 g)
  • Vanilla extract 5 g
  • Water 50 ml
  • Toasted buckwheat groats 80 g
  • Beets (raw) 600 g
  • Apple 1.7 szt. (~300 g)
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Bitter chocolate 70% (optional, for decoration) 30 g
  • Honey 30 ml
  • Walnuts 40 g
💰 Szacowany koszt dania: ~36.47 PLN (9.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Wash the beets under running water, trim the leaves (if any) leaving 1-2 cm of the stem — this prevents the skin from cracking. Wrap each beet individually in a piece of aluminum foil or place all of them in a single baking dish and cover with foil. Bake in an oven preheated to 200°C (top-bottom) for 50–60 minutes (the time depends on the size of the bulbs). Check with a skewer: the beet is ready when the skewer goes smoothly into the center without resistance.

Ingredients: Beets (raw)
Use a baking dish and aluminum foil. If the beets are small, check after 40 minutes. A common mistake: too low a temperature prolongs the time and does not bring out the sweetness; too high may burn the skin.

Preparation of beetroot purée (pudding)

2

After baking, set the beets aside for 10 minutes to cool slightly (it will be easier to peel them). Rinse the skin under cold water — the skin should come off easily; peel with a knife or your fingers. Cut into smaller pieces and transfer to a blender. Blend into a smooth purée. Pour the purée into a pot, add sugar (30 g from the total amount) and 20 ml of lemon juice, and heat over medium heat, stirring.

Ingredients: Beets (raw), Brown sugar, Lemon juice, Water
Use a jug or hand blender. If the purée is too thick, add 1–2 tablespoons of water. Be careful not to burn it — stir with a wooden or silicone spatula.

Preparation of beet pudding (thickening)

3

In a small bowl, mix the potato starch with the remaining buttermilk (about 50 ml) until smooth — it's important that there are no lumps. Reduce the heat under the pot with the warmed beet puree to low, slowly pour the buttermilk-starch mixture into the puree, constantly stirring with a whisk. Cook for 2–4 minutes until the mixture thickens and starts to coat the spoon. Remove from heat, add a pinch of salt, and let it cool slightly.

Ingredients: Potato flour, Buttermilk, Salt, Beets (raw)
Use a small saucepan and a silicone whisk. If the mixture thickens too quickly, reduce the heat and immediately remove from the burner; the ideal consistency: it should evenly coat the back of a spoon.

Plum jam

4

Chop the dried plums into smaller pieces (half a centimeter). In a small saucepan, place the plums, 20 g of sugar (the remaining amount), 10 ml of lemon juice, 50 ml of water, and cinnamon. Cook over low heat for 12–18 minutes, stirring every 2–3 minutes, until the plums soften and the mixture thickens. If the jam is too thick, add 1–2 tablespoons of water; if too thin, cook for a few more minutes.

Ingredients: Dried plums, Brown sugar, Lemon juice, Cinnamon, Water
Use a small saucepan with a thick bottom to prevent the jam from burning. Check the consistency: a spoon dipped in the jam should leave a slightly sticky trail.

Buckwheat crumble

5

In a dry pan (preferably cast iron), toast the buckwheat for 4–6 minutes over medium heat until you can smell a nutty aroma and the buckwheat slightly darkens. Transfer to a plate. In the same pan, melt the butter with the oil, add the toasted buckwheat, and fry for 2–3 minutes until it becomes crispy. Leave to cool — it will become crunchier. You can gently crush some of the buckwheat with a rolling pin to achieve a mix of fine crumbs and larger pieces.

Ingredients: Toasted buckwheat groats, Butter, Rapeseed oil
Use a wide skillet and a wooden spoon. Be careful not to burn the groats — toasting can quickly turn into burning. Once cooled, transfer the crumble to a bowl and do not cover it to prevent it from becoming soggy.

Cottage cheese mousse

6

In a blender, add the cottage cheese, the remaining buttermilk (about 200 ml), lemon zest, vanilla extract, and (optional) honey. Blend in pulses, then continuously for 30–60 seconds until the mixture is smooth and slightly fluffy. Check the consistency — the mousse should be creamy, not runny; if it's too thick, add 1–2 tablespoons of buttermilk.

Ingredients: Semi-fat cottage cheese, Buttermilk, Lemon zest (grated), Vanilla extract, Honey
Use a jug blender or a hand blender with a collar for smooth cheeses. If the cottage cheese is very grainy, pass it through a sieve before blending or use a food processor.

Candied apples (garnish)

7

Slice the apples into thin slices (about 3 mm) — it's best to use a mandoline or a sharp knife. In a pan, melt 10 g of butter, add the apple slices and 10 g of sugar. Fry over medium heat for 4–6 minutes, gently turning, until the slices are translucent-golden and slightly caramelized. Place on parchment paper to cool and firm up slightly.

Ingredients: Apple, Butter, Brown sugar
Use thin slices to caramelize faster. A common mistake: slices that are too thick will not become crispy and will fall apart.

Assembly and decoration

8

Prepare 4 small bowls or cups. At the bottom of each, layer beetroot pudding purée (about 70–80 g). On top, add 2-3 tablespoons of cheese mousse (about 60–70 g). On the mousse, place 1 teaspoon of plum jam. Generously sprinkle with crumble made from roasted buckwheat (about 15–20 g). Decorate with a few slices of candied apple, chopped walnuts, and/or dark chocolate flakes (optional). Chill for 20–30 minutes in the refrigerator before serving to allow the flavors to meld.

Ingredients: Beets (raw), Semi-fat cottage cheese, Dried plums, Toasted buckwheat groats, Apple, Walnuts, Honey
Use a spoon and a small spatula for precise layers. Additionally, you can add honey to the mousse or a flake of sea salt to the crumble for a flavor contrast.

Serving and final tips

9

Serve chilled, preferably after 30 minutes in the fridge — the puddings will be firmer, and the flavors will meld. Serve with a dessert spoon; you can add a shot of currant liqueur or warm ginger tea as an accompaniment.

If the dessert sits for more than 24 hours, the crumble may lose its crunchiness — store separately and sprinkle before serving. Make sure the bowls are chilled before pouring in the hot purée.

Fun Fact

💡

Beets have been known in Polish cuisine for centuries; in modern desserts, their natural sweetness and color are utilized — in the times of old Poland, beets were mainly eaten as a vegetable, but today they take on the role of a star in both savory and sweet dishes.

Best for

zimowe przyjęcie świąteczny deser kolacja degustacyjna

Tips

🍽️ Serving

Serve chilled in clear cups to clearly showcase the layers. The crumble and nuts can be served in a separate bowl so everyone can decide on the crunchiness. For adults, add a splash of plum liqueur or simple spiced syrup.

🥡 Storage

Store beet pudding and cottage cheese mousse in airtight containers in the refrigerator for up to 48 hours. Plum jam can be kept in the refrigerator for up to 7 days. Store the crumble separately in an airtight container at room temperature for up to 3 days to maintain its crunchiness. Reheating: do not heat layers with cottage cheese — if you want a warm element, serve the jam slightly warmed.

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