Sponsored by Club House® for Chefs | Photography by Kirsten Gilliam Photography
Flavoured with the beloved taste of Club House® Ground Cardamom and Club House® Ground Cinnamon, and garnished with dark chocolate shavings, Club House® French Mediterranean Sea Salt and ground coffee, this Carrot and Cardamom Panna Cotta is guaranteed to awaken your guests’ taste buds while also acting as your menu’s ultimate guilt-free pleasure.
Yield: 4 Servings
Ingredients
Carrot and Cardamom Panna Cotta
2.5 cups Carrot juice
2 tsps Club House® Ground Cardamom
½ tsp Club House® Ground Cinnamon
2.5 cups Heavy cream
1 cup Brown sugar
5 ea Bronze gelatin sheets
5 tsps Chia seeds (ground 1-1 ratio)
Garnish
½ tsp Ground coffee
½ tsp Club House® French Mediterranean Sea Salt
½ tsp Dark chocolate shavings
Instructions
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, Club House® Ground Cardamom and Club House® Ground Cinnamon to mixture. Blend mixture using an immersion blender and sprinkle in chia seeds while blending. Next, blend mixture for at least one minute to activate chia seeds. 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, Club House® French Mediterranean Sea Salt, dark chocolate shavings and serve.
For more flavourful inspiration, visit clubhouseforchefs.ca/.
