Maple Carrot Panna Cotta
A silky panna cotta flavoured with carrot juice, maple syrup, vanilla and almond extract.
Ingredients
| 1 packet | gelatin | |
| 3 tbsp | 45 ml | cold water |
| 1 1/2 cups | 360 ml | heavy (whipping) cream |
| 1 1/2 cups | 360 ml | carrot juice |
| 3 tbsp | 45 ml | sugar |
| 2 tbsp | 30 ml | maple syrup |
| .13 tsp | 0.7 ml | vanilla |
| .13 tsp | 0.7 ml | almond extract |
| 1 pinch | salt | |
| — | mint leaves |
Instructions
- In medium bowl, sprinkle gelatin over water; set aside.
- In small saucepan, whisk together cream, juice, sugar, syrup, extracts, and salt. Heat on medium-high just until bubbles start to form around edge, stirring occasionally. Remove from heat. Whisk in gelatin until dissolved.
- Divide mixture among 6 small glasses. Press plastic wrap onto surface of each glass to prevent skin forming. Refrigerate at least 4 hours or until firm. To serve, garnish with mint leaves, if desired.