Carrot and Cardamom Panna Cotta

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Carrot and Cardamom Panna Cotta
Carrot juice 2.5 cups
Club House Cardamom, Ground Decorticated 2 tsp
Club House Cinnamon, Ground 1/2 tsp
Heavy cream 2.5 cups
Brown sugar 1 cup
Bronze gelatin sheets 5 each
Chia seeds (ground 1-1 ratio) 5 tsp
Ground coffee
Maldon Salt
Dark Chocolate Shavings


Instructions: This recipe was created for Club House for Chefs by: Chef Owners Sarah Heard and Nathan Lemley of Foreign and Domestic in Austin.

For the 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.

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