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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
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 40 minutes
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.