Carrot Panna Cotta with Butterscotch and Toasted Pecans Recipe

Introduction

Carrot panna cotta is a delightful twist on the classic Italian dessert, combining creamy texture with warm spices and fresh carrot flavor. This elegant treat is perfect for impressing guests or enjoying a comforting homemade dessert.

Ingredients

• 3 cups heavy cream
• 1.5 cups carrot juice (fresh squeezed or unsweetened store bought)
• 2 envelopes gelatin
• 3/4 cup condensed milk
• Zest of 1 orange
• 1 teaspoon grated ginger
• 1.5 sticks cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 8 oz cream cheese
• 2 tablespoons sour cream
• 2 teaspoons vanilla bean paste
• 1/4 cup brown sugar
• Pinch of salt
• Pecans to taste
• 3/4 cup brown sugar (for butterscotch sauce)
• 2/3 cup heavy cream (for butterscotch sauce)
• 5 tablespoons brown butter
• 3/4 oz bourbon
• Pinch of salt (for butterscotch sauce)
• 1/2 teaspoon cinnamon (for butterscotch sauce)
• 2 tablespoons agave syrup

Instructions

1. Step 1: Pour the carrot juice into a bowl and sprinkle the gelatin over it. Let it bloom for 10 minutes.
2. Step 2: In a pot, combine the heavy cream, vanilla bean paste, condensed milk, salt, brown sugar, nutmeg, grated ginger, cinnamon sticks, and orange zest. Heat gently until hot but not boiling.
3. Step 3: Whisk the bloomed gelatin into the hot cream mixture until fully dissolved. Allow it to cool for about 20 minutes.
4. Step 4: In a large bowl, add the cream cheese and strain in about 1/3 cup of the cooled carrot cream mixture. Whisk until smooth. Gradually strain in the remaining cream mixture, whisking continuously to avoid lumps.
5. Step 5: Divide the mixture evenly into 8 single-serve cups or molds.
6. Step 6: Refrigerate for at least 6 hours or overnight to allow the panna cotta to set completely.
7. Step 7: For the butterscotch sauce, combine the brown butter, brown sugar, heavy cream, agave syrup, cinnamon, and salt in a saucepan. Bring to a simmer and cook on low for about 12 minutes, stirring to eliminate any graininess. Remove from heat, stir in bourbon, and whisk for 1-2 minutes to burn off the alcohol.
8. Step 8: Carefully unmold the panna cotta, then top each serving with the warm butterscotch sauce and toasted pecans before serving.

Tips & Variations

• Use fresh carrot juice for the best flavor, or ensure store-bought juice is unsweetened to avoid altering the sweetness.
• For a dairy-free version, substitute heavy cream and cream cheese with coconut cream and a suitable plant-based cream cheese alternative.
• Try garnishing with orange zest or a sprinkle of cinnamon for added aroma and color.
• Toast the pecans lightly before topping to bring out their rich flavor and crunch.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make carrot panna cotta ahead of time?

Yes, panna cotta can be prepared and set in the fridge up to a day in advance. Add the butterscotch sauce and nuts just before serving for optimal freshness.

How do I unmold panna cotta without breaking it?

To unmold easily, dip the molds briefly in warm water (without letting water seep in) and gently loosen the edges with a knife before inverting onto serving plates.

Carrot Panna Cotta with Butterscotch and Toasted Pecans Recipe

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★★★★★

4.9 from 75 reviews

• Author: Mariam
• Total Time: 6 hours 40 minutes
• Yield: 8 servings 1x

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Description

This Carrot Panna Cotta is a creamy, smooth dessert that beautifully combines the natural sweetness and vibrant flavor of fresh carrot juice with the richness of cream cheese and heavy cream. Infused with warm spices like cinnamon, nutmeg, and fresh ginger, and finished with an indulgent brown butter bourbon butterscotch sauce and toasted pecans, it’s a sophisticated treat perfect for special occasions or a gourmet twist on a classic Italian dessert.

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Ingredients

Scale 1x2x3x

Panna Cotta Base

• 3 cups heavy cream
• 1.5 cups fresh carrot juice (unsweetened)
• 2 envelopes gelatin
• 3/4 cup condensed milk
• 1 orange (zest only)
• 1 tsp fresh 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

Butterscotch Sauce & Topping

• 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
• Toasted pecans (to taste)

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Instructions

1. Bloom gelatin: Pour the carrot juice into a bowl and sprinkle the gelatin evenly over the surface. Allow it to bloom for 10 minutes, letting the gelatin soften and swell.
2. Heat the cream mixture: In a pot, combine the heavy cream, vanilla bean paste, condensed milk, salt, brown sugar, freshly grated nutmeg, grated ginger, cinnamon sticks, and orange zest. Warm gently over medium heat, stirring occasionally, until hot but not boiling.
3. Dissolve gelatin: Remove the pot from heat. Whisk in the bloomed gelatin mixture until fully dissolved and smooth. Let the mixture cool undisturbed for about 20 minutes to slightly thicken.
4. Incorporate cream cheese: Place the cream cheese in a large bowl. Strain about one-third of the carrot cream mixture into the cream cheese and whisk vigorously to combine until smooth and lump-free. Gradually strain in the remaining cream mixture in portions, whisking continuously to maintain a silky texture.
5. Pour and chill: Divide the completed panna cotta mixture evenly among 8 single-serve cups or molds. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the panna cotta to fully set.
6. Prepare the butterscotch sauce: In a saucepan, combine brown butter, brown sugar, heavy cream, agave syrup, cinnamon, and pinch of salt. Heat gently, bringing to a simmer, and cook on low for approximately 12 minutes, stirring often to dissolve sugar completely and achieve a smooth, non-grainy texture.
7. Finish the sauce: Remove the saucepan from heat, add the bourbon, and whisk continuously for 1-2 minutes to evaporate the alcohol and enrich the sauce.
8. Serve: Carefully unmold the panna cotta onto serving plates. Spoon the warm butterscotch sauce over each serving and garnish with toasted pecans to add a satisfying crunch and nutty flavor.

Notes

• Ensure the carrot juice used is fresh or unsweetened to maintain the intended flavor balance.
• Whisking the cream cheese with a small amount of the cream mixture before adding the rest helps prevent lumps and creates a smooth texture.
• The butterscotch sauce can be prepared ahead of time and gently reheated before serving.
• For easier unmolding, briefly dip the molds in warm water and invert onto plates.
• The dessert can be refrigerated for up to 2 days once set.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian-inspired

Keywords: Carrot Panna Cotta, Panna Cotta Recipe, Carrot Dessert, Creamy Dessert, Butterscotch Sauce, Bourbon Dessert Sauce, Cream Cheese Panna Cotta, Spiced Carrot Dessert