I should never have bought that full pack of carrot juice! I just needed a few spoons for a caramel recipe and now I’m stuck with more carrot juice than I can drink (without getting sick). Time to be creative: I checked many recipes and noticed that most of them are sweet. The boyfriend and I love Panna Cotta, it’s an easy dessert recipe, yet original and it’s been a long time I haven’t prepared desserts. So here we go!
Recipe: sweet carrots Panna Cotta (by My Little Cuisine)
Ingredients for 6 small servings:
- 40 cl unsweetened condensed milk (about 1 1/2 cup)
- 15 cl carrot juice (about 1/2 cup)
- 35 g sugar (1/3 cup)
- 3 gelatine leaves
- Fresh ginger
- Nutmeg (powdered or grated)
- Place the gelatine leaves in a plate with cold water to soften.
- In a pan, pour the carrot juice, the condensed milk and add the sugar. Peel and grate the fresh ginger (I used about 15 g but you can add more if you like it). Add it to the mixture. Then add nutmeg to your liking.
- Heat the mixture until it almost boils. Then let it cool down for 5 minutes (so the spices can brew). Remove the ginger chunks if you left some.
- Add the softened gelatine leaves and mix until they melt. Reheat the mixture a little bit if you have trouble melting them.
- Pour the mixture in your cups, bowls or ramekins and place in the fridge for at least two hours.
- Enjoy with butter cookies!
Tip n°1: for a richer and more gourmet experience, you can replace the condensed milk with liquid cream.
Tip n°2: you are the happy owner of a juicer? Three carrots should do it for the amount of juice you need for this recipe.
Tip n°3: you’re vegan? Replace the condensed milk with half almond milk/half rice cream. You can also use 1 TSP of agar agar instead of gelatine.