This is the main content.
Carrot Cake Panna Cotta
Recipes
Carrot Cake Panna Cotta
6 servings
5 hours, 30 minutes total (Active 45 minutes)

Ingredients

...For panna cotta
  • 2 whole carrots
  • 1 ½ cups carrot juice
  • 1 ½ cups heavy cream
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground turmeric
  • 2 tablespoons maple syrup
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 (.25-oz) packet unflavored gelatin
  • 6 tablespoons water
  • Nonstick cooking spray
...For vanilla cream
  • ¼ cup sugar
  • ⅛ teaspoon kosher salt
  • 2 tablespoons + ½ teaspoon cornstarch
  • 1 cup heavy cream
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • Plastic wrap
...To serve

Steps

    1. Prepare panna cotta. Peel carrots then thinly slice. Combine in medium saucepan: sliced carrots, carrot juice, cream, ¼ teaspoon salt, and turmeric until blended. Bring to a gentle simmer over medium; cook 20–25 minutes until carrots are very tender. Puree carrot mixture in blender until smooth, working in batches (to avoid injury, do not fill blender more than halfway and do not seal lid completely). Strain carrot mixture back into saucepan; add maple syrup, sugar, and vanilla. Heat over medium until steaming (do not simmer). Remove from heat and set aside for 5 minutes.
    2. Combine gelatin and water in large bowl; set aside 5 minutes to bloom. Stir carrot mixture into gelatin mixture until blended and smooth. Coat 6 (6 oz) ramekins with spray. Divide carrot-gelatin mixture evenly between ramekins; chill 4 hours (or overnight) or until completely set.
    3. Prepare vanilla cream. Combine in small saucepan: remaining ¼ cup sugar, remaining ⅛ teaspoon salt, and cornstarch until blended; slowly whisk in remaining 1 cup heavy cream. Place pan on medium and cook 3–5 minutes, stirring continuously, until mixture begins to bubble and thicken.
    4. Separate eggs for yolks (reserve whites for another use). Place egg yolks in medium bowl and whisk until smooth. Slowly whisk in cream mixture and remaining ½ teaspoon vanilla to temper yolks. Return cream-yolk mixture to saucepan and heat 2–4 minutes over medium, stirring constantly, until thickened and 175°F. Pour mixture into medium bowl set over large bowl full of ice. Press plastic wrap onto surface of vanilla cream and chill 2–3 hours until set.
    5. To serve, add coconut to dry, medium sauté pan on medium. Cook 3–5 minutes, stirring constantly, until toasted. Remove coconut from pan and repeat process with walnuts. Lightly crush gingersnap cookies. Unmold panna cotta by running a thin knife around edge of ramekin and invert onto a small plate. Garnish each with 2 teaspoons cream cheese, crushed gingersnap cookies, coconut, walnuts, and 1 tablespoon vanilla cream; serve.

Amount per ⅙ recipe serving: Calories 660, Total Fat 50g, Sat Fat 29g, Trans Fat 1.5g, Chol 175mg, Sodium 240mg, Total Carb 48g, Fiber 2g, Sugars 39g, Protein 8g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%