|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|
|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.