Milk Panna Cotta With A Carrot Syrup
Makes: 1 panna cotta bowl. Serving size as seen.
ingredients
GROUP A: PANNA COTTA
1 tsp unflavoured powder gelatin
4 tsp water
1/2 cup whole milk
1/2 cup oat milk
3/4 tbsp brown sugar
1/2 tsp bourbon vanilla paste
1/4 tsp ground cardamom
Pinch of salt
GROUP B: CARROT SYRUP
1/2 cup diced carrots
1 cup water
Sliver of ginger
2 tbsp caramel syrup
1 tbsp bourbon of choice
1 small mandarin, juiced
1/2 tsp brown sugar
GROUP C: GARNISH
Peeled carrot slivers
3 whole cloves
Ground pistachio powder
method
Panna Cotta
In a small coffee cup, combine the gelatin and water. Let it stand for 5 minutes.
Heat the both the milks, sugar, cardamom, and vanilla in medium-sized cookpot, on medium-high heat. Whisk to help the sugar dissolve. Once the mixture is simmering, remove from the heat and pour over the gelatin mix. Whisk until the gelatin and milk are combined, gently scraping the bottom of the bowl to make sure none of the gelatin is left behind.
Pour the mixture into a bowl or sundae cup of your choice and allow it to set and firm up in the fridge for 4-6 hours.
Carrot syrup
Add the diced carrots, water, and ginger to a blender and juice. Strain to discard any chunky bits. (If you decide not to use it all for a panna cotta sauce, make this carrot mezcal margarita with the leftovers instead!)
In a small cookpot, add 1/4 cup of the carrot-ginger juice and all other Group B ingredients. Cook the sauce on medium-low heat for 5-7 minutes, stirring frequently, to prevent it from burning at the bottom of the pot. Once the flavours have had a chance to infuse, transfer to a bowl and let the sauce cool down completely before using.
Assembly
Peel a long field carrot to yield thin, but bendable slivers that won’t break upon slight folding. Fold into bows and use a whole clove to pierce the center of the bows and keep them intact.
Pour the cooled carrot syrup over the set panna cotta and dust some pistachio powder over it. Garnish the bowl with the carrot bows and dig in.