Recipe: sweet carrots Panna Cotta

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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)

Instructions:

  1. Place the gelatine leaves in a plate with cold water to soften.
  2. 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.
  3. 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.
  4. Add the softened gelatine leaves and mix until they melt. Reheat the mixture a little bit if you have trouble melting them.
  5. Pour the mixture in your cups, bowls or ramekins and place in the fridge for at least two hours.
  6. 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.

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