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–+ servings

Carrot Cake Panna Cotta with Bourbon Butterscotch

By: Nadia Aidi
|
Servings: 8 servings
A no-bake panna cotta built on fresh carrot juice, cinnamon, nutmeg, ginger, and orange zest for carrot cake flavor, finished with a bourbon brown butter butterscotch and toasted pecans.
Prep 30 minutes
Cook 25 minutes
Chill Time 6 hours
Total 6 hours 55 minutes
Unmolded carrot cake panna cotta on a white plate with bourbon butterscotch dripping down the sides and a pecan half on top

Equipment

  • microplane or fine grater
  • small bowl
  • medium pot
  • whisk
  • fine mesh strainer
  • Large mixing bowl
  • 8 single-serve cups or ramekins
  • paper towels
  • small saucepan

Ingredients

Carrot Panna Cotta

  • 1 1/2 cups carrot juice fresh squeezed (if store bought, unsweetened)
  • 2 envelopes gelatin
  • 3 cups heavy cream
  • 2 tsp vanilla bean paste
  • 3/4 cup sweetened condensed milk
  • 1 pinch salt
  • 1/4 cup brown sugar
  • 1/2 tsp nutmeg freshly grated
  • 1 tsp ginger grated
  • 1 1/2 cinnamon sticks
  • 1 orange zest only
  • 8 oz cream cheese room temp
  • 2 tbsp sour cream
  • toasted pecans to taste

Bourbon Butterscotch

  • 5 tbsp brown butter
  • 3/4 cup brown sugar
  • 2/3 cup heavy cream
  • 2 tbsp agave syrup
  • 1/2 tsp cinnamon
  • 1 pinch salt
  • 3/4 oz bourbon

Instructions

  • Bloom the Gelatin: Add the carrot juice to a bowl and sprinkle the gelatin over the top. Let bloom for 10 minutes.
    1 1/2 cups carrot juice, 2 envelopes gelatin
  • Heat the Base: Add the heavy cream, vanilla bean paste, condensed milk, salt, brown sugar, nutmeg, ginger, cinnamon sticks, and orange zest to a pot. Heat until hot, without boiling.
    3 cups heavy cream, 2 tsp vanilla bean paste, 3/4 cup sweetened condensed milk, 1 pinch salt, 1/4 cup brown sugar, 1/2 tsp nutmeg, 1 tsp ginger, 1 1/2 cinnamon sticks, 1 orange
  • Add the Gelatin: Whisk the bloomed gelatin into the steaming mixture until fully dissolved. Let cool for about 20 minutes.
  • Combine with Cream Cheese: Add the cream cheese and sour cream to a large bowl and whisk to loosen. Strain in about 1/3 cup of the carrot cream mixture and whisk until incorporated. Strain in the remaining mixture a bit at a time, whisking until smooth.
    8 oz cream cheese, 2 tbsp sour cream
  • Set: Lightly grease 8 disposable plastic cups with a neutral oil on a paper towel. Divide the mixture into 8 single-serve cups. Refrigerate 6 hours to overnight, until set.
  • Make the Butterscotch: Add the brown butter, brown sugar, heavy cream, agave, cinnamon, and salt to a saucepan and mix. Bring to a simmer and cook on low for about 12 minutes, until no graininess remains. Turn off the heat, add the bourbon, and whisk for 1 to 2 minutes. Cool completely.
    5 tbsp brown butter, 3/4 cup brown sugar, 2/3 cup heavy cream, 2 tbsp agave syrup, 1/2 tsp cinnamon, 1 pinch salt, 3/4 oz bourbon
  • Assemble: Flip each cup onto a serving plate and tap out the carrot panna cotta. Top with bourbon butterscotch and toasted pecans.
    toasted pecans

Nutrition

Calories: 818kcal, Carbohydrates: 59g, Protein: 10g, Fat: 62g, Saturated Fat: 37g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 182mg, Sodium: 262mg, Potassium: 467mg, Fiber: 2g, Sugar: 54g, Vitamin A: 10802IU, Vitamin C: 15mg, Calcium: 237mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info