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
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
- 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.
- 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.
- 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.
- 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.
- Fill Serving Cups: Pour or spoon the panna cotta mixture evenly into 8 single-serve cups or molds, preferably disposable for easy unmolding.
- Chill to Set: Refrigerate the panna cotta for at least 6 hours, preferably overnight, until fully set and firm to the touch.
- 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.
- 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
