Carrot Panna Cotta with Bourbon Butterscotch and Toasted Pecans Recipe

Introduction

This Carrot Panna Cotta offers a unique twist on a classic Italian dessert by incorporating fresh carrot juice and warm spices. The silky texture combined with a rich butterscotch sauce and toasted pecans makes it a memorable treat perfect for any occasion.

Ingredients

• 3 cups heavy cream
• 1.5 cups fresh squeezed carrot juice (unsweetened if store bought)
• 2 envelopes gelatin
• 3/4 cup condensed milk
• Zest of 1 orange
• 1 tsp grated ginger
• 1.5 sticks 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
• 3/4 cup brown sugar (for butterscotch)
• 2/3 cup heavy cream (for butterscotch)
• 5 tbsp brown butter
• 3/4 oz bourbon
• Pinch of salt (for butterscotch)
• 1/2 tsp cinnamon (for butterscotch)
• 2 tbsp agave syrup

Instructions

1. Step 1: Sprinkle the gelatin over the carrot juice in a bowl and let it bloom for 10 minutes.
2. Step 2: Combine the cream, vanilla bean paste, condensed milk, salt, 1/4 cup brown sugar, freshly grated nutmeg, grated ginger, cinnamon sticks, and orange zest in a pot. Heat gently without boiling.
3. Step 3: Whisk the bloomed gelatin into the hot cream mixture until fully dissolved, then let it cool for about 20 minutes.
4. Step 4: In a large bowl, place the cream cheese and strain in one-third cup of the cooled carrot cream mixture. Whisk until smooth, then gradually add the rest of the cream mixture a bit at a time, whisking continuously to avoid lumps.
5. Step 5: Pour the mixture into 8 single-serve cups or molds.
6. Step 6: Refrigerate for at least 6 hours or overnight to let the panna cotta set.
7. Step 7: For the butterscotch sauce, combine brown butter, 3/4 cup brown sugar, 2/3 cup heavy cream, agave syrup, cinnamon, and salt in a saucepan. Bring to a simmer and cook over low heat for about 12 minutes, stirring to avoid graininess. Turn off the heat, stir in bourbon, and whisk for 1–2 minutes to cook off the alcohol.
8. Step 8: Carefully unmold the panna cotta, top each with the warm butterscotch sauce and toasted pecans before serving.

Tips & Variations

• Use fresh squeezed carrot juice for the best flavor, but unsweetened store-bought juice works in a pinch.
• Adjust the amount of ginger and cinnamon according to your spice preference for a milder or stronger taste.
• For a vegan version, substitute gelatin with agar-agar and use plant-based cream alternatives.
• To enhance the texture, pass the mixture through a fine sieve before pouring into molds.

Storage

Store the panna cotta covered in the refrigerator for up to 3 days. Keep the butterscotch sauce in a separate airtight container and reheat gently before serving. Once assembled, consume immediately for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, panna cotta can be made up to two days in advance and stored in the fridge. The butterscotch sauce is best prepared the same day, but can be stored separately and reheated gently.

What can I use if I don’t have gelatin?

You can substitute gelatin with agar-agar powder for a vegetarian option. Follow package instructions carefully as the setting properties differ from gelatin.

Carrot Panna Cotta with Bourbon Butterscotch and Toasted Pecans Recipe

---

★★★★★

4.6 from 114 reviews

• Author: Mariam
• Total Time: 6 hours 45 minutes (including chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This elegant Carrot Panna Cotta is a delightful twist on the classic Italian dessert, incorporating fresh carrot juice and warm spices like cinnamon, nutmeg, and ginger. Set with gelatin and enriched with cream cheese and heavy cream, it offers a creamy, silky texture. Topped with a rich bourbon brown butter butterscotch sauce and toasted pecans, it’s a sophisticated dessert perfect for special occasions or to impress your guests.

---

Ingredients

Scale 1x2x3x

Panna Cotta Mixture

• 3 cups heavy cream
• 1.5 cups fresh carrot juice (unsweetened if store bought)
• 2 envelopes gelatin
• 3/4 cup condensed milk
• Zest of 1 orange
• 1 tsp grated fresh ginger
• 1.5 sticks 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

Bourbon Brown Butter Butterscotch Sauce

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

Garnish

• Toasted pecans (to taste)

---

Instructions

1. Bloom the Gelatin: Sprinkle the gelatin evenly over the 1.5 cups of carrot juice in a bowl and let it sit for 10 minutes to bloom.
2. Heat Cream Mixture: In a pot, combine the heavy cream, vanilla bean paste, condensed milk, pinch of salt, 1/4 cup brown sugar, freshly grated nutmeg, grated ginger, cinnamon sticks, and orange zest. Warm gently over medium heat without allowing it to boil.
3. Dissolve Gelatin: Once the cream mixture is hot, whisk in the bloomed gelatin until it is completely dissolved. Remove from heat and let it cool for about 20 minutes.
4. Incorporate Cream Cheese: In a large bowl, add the cream cheese and sour cream. Strain about 1/3 cup of the cooled carrot cream mixture into the bowl and whisk until smooth. Gradually strain in the remaining cream mixture a little at a time, whisking continuously to prevent lumps and achieve a smooth consistency.
5. Fill Serving Cups: Pour or spoon the panna cotta mixture evenly into 8 single-serve cups or molds, preferably disposable for easy unmolding.
6. Chill to Set: Refrigerate the panna cotta for at least 6 hours, preferably overnight, until fully set and firm to the touch.
7. Prepare Butterscotch Sauce: In a saucepan, combine the brown sugar, heavy cream, browned butter, agave syrup, cinnamon, and a pinch of salt. Bring to a simmer over medium-low heat. Let it gently simmer for about 12 minutes, stirring frequently to avoid graininess. Turn off the heat, add the bourbon, and whisk for 1-2 minutes to cook off the alcohol and blend flavors.
8. Unmold and Serve: Carefully unmold the panna cotta onto serving plates. Top each panna cotta with the warm bourbon brown butter butterscotch sauce and garnish with toasted pecans to taste. Serve immediately.

Notes

• Use fresh squeezed carrot juice or ensure store-bought is unsweetened to control sugar content.
• Blooming gelatin is key to achieving a smooth, creamy panna cotta without lumps.
• Gradually incorporating the cream mixture into the cream cheese prevents lumps for a silky texture.
• Allow the panna cotta to chill overnight for best texture and flavor development.
• The bourbon in the butterscotch sauce can be omitted or replaced with vanilla extract to keep it non-alcoholic.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway, until fragrant.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian

Keywords: Carrot panna cotta, carrot dessert, panna cotta recipe, bourbon butterscotch sauce, creamy dessert, vegetarian dessert, gelatin dessert