Carrot Panna Cotta is one of my favorite desserts! So creamy and delicious. I’m aware it isn’t a traditional recipe but after years of playing around with it, this is the recipe I developed and love and now I’ve added carrot cake flair!
0 First, add the carrot juice to a bowl & sprinkle the gelatin over it to bloom for 10 minutes.
1 Secondly, add the cream, vanilla, condensed milk, salt, sugar, nutmeg, ginger, cinnamon sticks and orange zest to a pot. Heat up without boiling.
2 Once hot, carefully whisk in the gelatin until fully dissolved. Let it sit to cool for about 20 minutes.
3 In a large bowl add the cream cheese, strain in 1/3 cup of the carrot cream mixture. Whisk until incorporated. Strain in the cream a bit at a time so you don’t get lumps.
4 Divide into 8 single serve cups (I used disposable).
5 Let them sit in the fridge for 6 hours to overnight to set.
6 Add the brown butter, sugar, cream, agave, cinnamon and salt to a saucepan and mix. Bring to a simmer and let it simmer on low for 12 minutes or so. Make sure no graininess is left. Turn heat off, add bourbon and whisk to burn alcohol off 1-2 minutes.
7 Lastly, un-mold the panna cotta and top with the butterscotch and toasted pecans.
