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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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