Carrot-Panna-Cotta

Name: Carrot-Panna-Cotta
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 10 g fresh ginger; 200 g Whipped cream; 400 ml Carrot/carrot juice; 2 g Agar Agar; 1 TEASPOON Cornstarch; 1/4 TEASPOON ground vanilla; 6 TABLESPOONS Maple syrup; 1 (approx. 125 g) Carrot; 25–30 g dried cranberries or cherries; 15–20 g Pistachio kernels; 200 g Whole milk yoghurt

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

10 g fresh ginger
200 g Whipped cream
400 ml Carrot/carrot juice
2 g Agar Agar
1 TEASPOON Cornstarch
1/4 TEASPOON ground vanilla
6 TABLESPOONS Maple syrup
1 (approx. 125 g) Carrot
25–30 g dried cranberries or cherries
15–20 g Pistachio kernels
200 g Whole milk yoghurt

Directions

1
Peel and finely chop the ginger. Put 100 g cream, carrot juice, ginger, agar agar, starch, ground vanilla and 3 tbsp maple syrup in a pot. Bring to the boil while stirring and simmer for 2-3 minutes. Pour hot into prepared glasses and let cool down for about 30 minutes. Keep cool for at least 1 hour
2
Peel the carrot and cut it lengthwise into thin slices/strips with a peeler. Place in a bowl and sprinkle with 2 tablespoons of maple syrup
3
Roughly chop the cranberries and pistachios and put something aside for sprinkling. Whip 100 g cream until stiff. Mix yoghurt, 1 tablespoon maple syrup, remaining cranberries and pistachios. Fold in the cream. Pour the yoghurt cream onto the jellied carrot-panna-cotta and decorate with cranberries, pistachios and carrot strips
4
waiting time approx. 1 1/2 hours