Carrot Cake Panna Cotta
Carrot Cake Panna Cotta is one of my favorite desserts! So creamy and delicious. I’m aware it isn’t a traditional recipe but after years of playing around with it, this is the recipe I developed and love and now I’ve added carrot cake flair!
Ingredients
- 3 cups heavy cream
- 1 1/2 cup carrot juice, fresh squeezed lol
- 2 gelatin envelopes, 5 tsp
- 3/4 cup condensed milk
- 1 orange, zest
- 1 tsp grated ginger
- 1-2 cinnamon stick or 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 8 oz cream cheese
- 2 tbsp sour cream
- 2 tsp vanilla bean paste
- 1/4 cup brown sugar
- Pinch of salt
- Pecans to taste
Bourbon Butterscotch
- 3/4 cup brown sugar
- 2/3 cup heavy cream
- 5 tbsp brown butter
- 3/4 oz bourbon
- Pinch of salt
- 1/2 tsp cinnamon
- 2 tbsp agave syrup
Directions
- Add the carrot juice to a bowl & sprinkle the gelatin over it to bloom for 10 minutes
- Add the cream, vanilla, condensed milk, salt, sugar, nutmeg, ginger, cinnamon sticks and orange zest to a pot. Heat up without boiling
- Once hot, carefully whisk in the gelatin until fully dissolved. Let it sit to cool for about 20 minutes
- In a large bowl add the cream cheese, strain in 1/3 cup of the carrot cream mixture. Whisk until incorporated. Strain in the cream a bit at a time so you don’t get lumps
- Divide into 8 single serve cups (I used disposable)
- Let them sit in the fridge for 6 hrs to overnight to set
- Add the brown butter, sugar, cream, agave, cinnamon and salt to a saucepan and mix. Bring to a simmer and let it simmer on low for 12 min or so. Make sure no graininess is left. Turn heat off, add bourbon and whisk to burn alcohol off 1-2 minutes
- Unmold the panna cotta and top with the butterscotch and toasted pecans
Video
Nutrition information is automatically calculated, so should only be used as an approximation.