To make this you just need:
- Some beetroots (shocker)
- A little yogurt
I started by making my beetroot mousse which I posted about before here. This is what I used to flavour the paneer. Then to separate the curds and whey in the milk I used the same method that I posted about here.Then I mixed the curds and the beetroot mousse together in a muslin cloth.
Hang the cloth for around an hour to let any excess liquid drain out. It will be an amazing vivid pink colour.
Then you just need to press the paneer. This time to make it have a nice shape I used a metal ring. This had a good affect for prettyness but it wasn't as firm as the last time I made it so I think I should have put something that pushed down directly on the panner in the ring. But yeah it looked pretty....
It even matched my nail polish....
So I was really happy with how it looked but it could have tasted a bit more beety so perhaps I'll add more beetroot mousse next time or maybe even some chopped beets. I also wasn't sure what to do with it. I fried it up and mixed it with some cocount milk but it could have been better. I think serving it with some sourdough or some form of dosa would be better. So this one's a work in progress lads....