BEET-YOGURT PANNA COTTA

Beets, honey, yogurt, and cream come together in a custard-meets-gelée dessert with the softness of panna cotta. Freshly roasted beets have a much deeper flavor than the Cryovacked packages of roasted beets sold in the supermarket, but the latter works too. If roasting the beets yourself, make a big batch and use the extra ones for savory side dishes.

serves 8

gluten-free, no eggs, no nuts

1. Pour the cream into a small saucepan. If using a vanilla bean, cut it in half lengthwise and scrape out the seeds using the blunt side of the blade. Add the seeds and pod to the cream. Bring to a simmer over medium heat, then remove from the heat, cover, and let stand for 30 minutes to 1 hour.

2. Pour ½ cup (56 g) cold water into a small bowl. Sprinkle the gelatin evenly over the water. Let stand until softened, about 5 minutes.

3. Combine the yogurt, beets, honey, and salt until in a blender or food processor and puree until very smooth. (Leave in the blender.)

4. Reheat the cream over medium heat until steaming. Remove from the heat and stir in the softened gelatin until it completely dissolves and the mixture is very smooth. Remove the vanilla pod, if you used it. Turn the blender to medium-low speed, or turn on the processor, and add the cream mixture in a steady stream. If you’re using vanilla extract, add it now. Scrape the sides and process until very well mixed.

5. Divide the mixture among eight 4-ounce ramekins. Refrigerate until cold and set, at least 4 hours.

6. To serve, drizzle the panna cotta with honey. Garnish with honeycomb and edible flowers, if you’d like.

MAKE AHEAD

The panna cottas will keep in the refrigerator for up to 1 day.