Carrot and panna cotta with yoghurt cream

Name: Carrot and panna cotta with yoghurt cream
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 piece(s) (about 10 g) Ginger; 200 g Whipped cream; 400 ml Carrot juice (bottle); 2 g Agar-Agar (see page 8); 1 TEASPOON Cornstarch; 1 package Vanilla sugar; 5 TABLESPOONS Maple syrup; 1 (approx. 125 g) Carrot; 2 TABLESPOONS dried; 7-10 Tbsp Cranberries; 1 TABLESPOON Pistachio kernels; 200 g Whole milk yoghurt

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 piece(s) (about 10 g) Ginger
200 g Whipped cream
400 ml Carrot juice (bottle)
2 g Agar-Agar (see page 8)
1 TEASPOON Cornstarch
1 package Vanilla sugar
5 TABLESPOONS Maple syrup
1 (approx. 125 g) Carrot
2 TABLESPOONS dried
7-10 Tbsp Cranberries
1 TABLESPOON Pistachio kernels
200 g Whole milk yoghurt

Directions

1
Peel and finely chop the ginger. Bring to the boil with 100 g cream, carrot juice, agar-agar, starch, vanilla sugar and 2 tbsp. syrup while stirring and simmer for about 2 minutes. Pour it still hot into four glasses (approx. 200 ml content each).
2
Leave to cool, cover and chill for about 1 hour.
3
Peel and wash the carrots, and slice them lengthwise into thin slices with a peeler. Sprinkle with 2 tablespoons of maple syrup.
4
Roughly chop the cranberries and pistachios. Set aside approx. 1 tablespoon for sprinkling. Mix yoghurt, 1 tbsp. syrup, the rest cranberries and pistachios. Whip 100 g cream until stiff and fold in. Pour the yoghurt cream onto the jellied carrot panna-cotta.
5
Decorate with sweet carrot strips and rest of cranberry-pistachio mix.