Have you noticed our little partnership with Live Green TO? We’ve been hooking up chefs with local farmers and cheese makers for ‘The Local Dish’ to help collect some really unique recipes you can make, right at home! This month, we’re celebrating beets with Chef Ricky Casipe of Hawthorne Food & Drink.
as featured on #LocalDishTO in January
- 2 medium Ontario red beets
- 2 cups Ontario cream
- 1 cups Ontario milk
- ¼ tsp salt
- ½ stalk Ontario rosemary bruised
- 1 tsp green cardamom
- 6 oz Monforte Dairy plain chevre or other Ontario goat cheese
- ½ cup sugar
- 1 vanilla bean
- 6 sheets gelatin, bloomed
- 2 tbsp Pristine Gourmet Cold Pressed canola oil
- 1 cups graham crumbs
- ½ cups crushed walnuts
- ¼ cups butter, melted
- 4 oz chocolate
- ¼ cup Ontario cream
- ¼ cup roasted Ontario red beet purée
- Toss beets in canola oil and wrap in foil. Cook at 400F until tender (1.5 hrs.)
- Peel cooled beats, purée in blender.
- For the Panna Cotta: Heat the cream, milk, salt, rosemary, cardamom and vanilla over medium heat. Steep for 30 mins. Add gelatin.
- Whip cheese and sugar until light and airy. Fold in beets, reserving ¼-cup for ganache.
- Pour the milk mixture into cheese and whisk until incorporated. Pass through a fine mesh sieve and divide into ramekins. Set in fridge (3 hrs.)
- For the crumble: Mix and toast all ingredients in a pan over medium heat.
- For the ganache: Melt chocolate and cream in a bowl over boiling water. Fold in beet puree.
- Remove panna cottas from ramekins carefully, slide a knife around the edges.
- Top with crumble and drizzle with beet ganache.
About The Local Dish
The Local Dish is a campaign with a big dream � to create Toronto’s largest collection of local food recipes on Pinterest with the help of foodies just like you.