Carrot cake spiced Panna Cotta

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Dessert time - carrot cake spiced Panna Cotta Panna Cotta is an intensely rich dessert, so I like to introduce an element of warmth & spice with a touch of carrot, ginger & cinnamon flavour. Don’t overdo the gelatine, as this can make for a ‘tough’ texture.

To add colour to the panna cotta, add a few drops of beetroot juice making the panna cotta a light orange colour. Carrot Cake Spice Panna Cotta Recipe

INGREDIENTS

300ml milk
300ml double cream
120g of sugar
3 tbs of fresh carrot juice
1/2 tbs ground cinnamon
1/2 tbs ground ginger
1/4 tbs cloves
Powder gelatine or gelatine sheets (use 3/4 amount recommended on packaging for 600ml)

METHOD

1. Prepare gelatine sheets by soaking in cold water
2. Bring to a gentle simmer the milk, double cream, sugar, carrot juice & spices
3. Add the gelatine & when dissolved into mixture, pour into serving dishes to set for at least 3 hrs in fridge

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