This recipe was created for Club House for Chefs by: Chef Owners Sarah Heard and Nathan Lemley of Foreign and Domestic in Austin.
Ingredients
Servings
Carrot and Cardamom Panna Cotta | Serves 4
- 2 1/2 cups Carrot juice
- 2 tsps Club House ® Garam Masala
- 1/2 tsps
- 2 1/2 cups Heavy cream
- 1 cup Brown sugar
- 5 each Bronze gelatin sheets
- 5 tsps Chia seeds (ground 1-1 ratio)
Garnish | Serves 4
- Ground coffee
- Maldon Salt
- Dark Chocolate Shavings
Procedure
Carrot and Cardamom Panna Cotta- Bloom bronze gelatin sheets in cold water.
- Warm cream and brown sugar until sugar is completely dissolved. Add bloomed bronze gelatin sheets to the cream and sugar and stir to dissolve.
- Remove from heat and add carrot juice, cardamom and Club House Cinnamon, Ground to mixture.
- Blend mixture using an immersion blender and sprinkle in xanthan gum while blending. Blend mixture for at least 1 minute to activate xanthan gum.
- Strain through a chinois to remove pulp. Pour into serving vessels and chill until set.
For Serving- Pour chilled mixture into serving bowl. Top Carrot and Cardamom Panna cotta with ground coffee, maldon salt and dark chocolate shavings. Serve.
- Recipe type: Vegetable Fruit
