Carrot Panna Cotta

Panna cotta is a timeless, silky Italian dessert, but have you ever thought of giving it an Indian-inspired twist? This Carrot Panna Cotta combines the creamy, melt-in-your-mouth texture of traditional panna cotta with the warm, earthy sweetness of carrots and fragrant cardamom. It’s like a fusion of classic panna cotta and carrot halwa, making it the perfect dessert for both special occasions and casual indulgence.

Panna cotta is one of those desserts that feels fancy but is surprisingly simple to make. If you’ve already tried my silky smooth Classic Panna Cotta or the fruity delight of Strawberry Panna Cotta, then you’re in for a treat with this unique carrot panna cotta.

If you love creamy custard-style desserts, you might also enjoy my Vanilla Custard Pudding, another smooth and comforting delight!

This carrot panna cotta balances the natural sweetness of carrots with a subtle hint of cardamom, making it a refreshing yet indulgent treat. It’s perfect for festive occasions or trying something a little different from the usual. So, I hope you’ll give it a try!

Essential Ingredients

Following is a quick preview list, for a detailed list, find the recipe card below:

• Carrots
• Sugar
• Cardamom Pods – Substitute with cinnamon or nutmeg if needed.
• Milk
• Heavy Cream
• Sweetened Condensed Milk
• Agar-Agar– Gelatine can be used instead, but the setting process will vary.

How to make Carrot panna cotta?

Following is a summary of instructions, for detailed instructions find the recipe card below:

1. Cook the Carrots – Simmer carrots, sugar, cardamom, and milk until most of the liquid evaporates.
2. Blend into a Paste – Remove cardamom pods and blend the cooked carrot mixture into a smooth paste.
3. Prepare the Panna Cotta Base – In a saucepan, mix the carrot paste with milk, cream, sweetened condensed milk, and agar-agar.
4. Heat the Mixture – Cook on medium-low heat until slight bubbles appear at the edges (do not boil!).
5. Strain and Pour – Strain the mixture for a smoother texture and pour it into ramekins.
6. Chill and Set – Refrigerate for at least 2 hours until firm.
7. Unmold and Serve – Run a sharp knife around the edges, invert onto a plate, and enjoy!

Tips for the Best Carrot Panna Cotta

• Use fresh carrots – They provide the best flavor and natural sweetness.
• Don’t boil the mixture – After adding agar-agar, overheating can affect the texture and prevent proper setting.
• Straining is key – This ensures a silky smooth consistency.
• Let it set properly – Refrigerate for at least 2 hours; overnight is even better for the best texture.

Storage Instructions

• Room Temperature: Not recommended, as the panna cotta requires refrigeration to maintain its texture.
• Fridge: Store covered for up to 3 days to keep it fresh and creamy.
• Freezer: Not ideal, as freezing may cause texture changes. However, if necessary, store it in an airtight container for up to 1 month and thaw it in the fridge before serving.

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Shilpa

Carrot Panna Cotta

This Carrot Panna Cotta is a creamy, spiced twist on the classic Italian dessert! Made with sweet carrots, fragrant cardamom, and a silky smooth texture, it’s the perfect fusion of flavours. Light yet indulgent, this dessert is easy to make and perfect for any occasion!

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chill time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 3 people

Course: Dessert

Cuisine: fusion

Ingredients Method Notes

Ingredients

  

• 120 g Carrots roughly chopped – ¾ cup
• 50 g Sugar (granulated) ¼ cup
• 2 Cardamom pods
• 100 g Milk for cooking the carrots – ½ cup
• 80 g Milk for the panna cotta mixture – ⅓ cup
• 120 g Heavy cream (room temperature) ½ cup
• 60 g Sweetened Condensed Milk ¼ cup
• 6 g Agar-Agar 2 tsp

Method

 

1. Cook the Carrots: In a saucepan over medium heat, add carrots, sugar, cardamom pods, and milk. Cook until most of the milk evaporates, stirring occasionally.
2. Make a Paste: Remove the cardamom pods. Blend the cooked carrots into a smooth paste.
3. Combine Ingredients: Return the paste to the saucepan and add 80g milk, heavy cream, sweetened condensed milk, and agar-agar. Stir well to combine.
4. Heat the Mixture: Place the saucepan over medium-low heat and cook until small bubbles form at the edges, ensuring it does not reach a full boil.
5. Strain for Smoothness: Strain the mixture through a fine sieve to remove any lumps.
6. Pour into Molds: Divide the mixture among ramekins.
7. Chill to Set: Let them rest in the fridge for at least 2 hours until fully set.
8. Unmold and Serve: Run a sharp knife around the edges, carefully invert onto a plate, and serve immediately

Notes

Notes:

• Use fresh carrots for natural sweetness and flavour.
• Don’t boil the mixture after adding agar-agar.
• Strain for silky smooth consistency.
• Let it set properly in the fridge for 2 hours- overnight.

Storage

Store covered in the fridge for 3 days. Room temperature and freezing is not ideal.