Carrot Panna Cotta

by By Heather Von Herbruck


  • 4 egg whites
  • 3 tablespoons sugar
  • 1 tablespoon gelatin
  • 5 teaspoons water
  • 1 cup fresh carrot juice
  • 2 teaspoons fresh ginger
  • 1⁄2 cup heavy cream
  • 1⁄2 cup whole milk
  • 1 whole vanilla bean, split
  • 1⁄4 cup sugar
  • 1 bay leaf
  • 1 sprig lemon thyme
Carrot Panna Cotta

Gabriela Herman

Beat egg whites and 3 tablespoons sugar in mixer until light and fluffy.

Then, mix gelatin with water and bring to bloom in small bowl. In the meantime, put carrot juice, ginger, heavy cream, whole milk, vanilla bean, sugar, bay leaf, and lemon thyme into a pot and bring the whole thing to a simmer. Let simmer for 3-4 minutes, then take off heat and let rest for 15 minutes.

Using a mixer, add the carrot juice mixture into the egg whites. Put the whole mixture back onto the stove on medium heat, stirring constantly until thick, using the back of the spoon test. Remove from heat. Add 1⁄2 cup cream mixture to the gelatin bloom and
mix until dissolved. Add this back to whole cream mixture, whisking until combined.

Strain with a chinois strainer, if you have it. Chill in an ice bath until room temperature. Pour into six ramekins and chill for 6 hours. Serve cold, with crunchy carrot topping.


2 tablespoon sugar
2 tablespoon butter
1 tablespoon ginger, julienned 1 cup carrot pulp
1 teaspoon lemon zest

Melt sugar and butter in pan. Cook the ginger and carrot pulp on low heat for 10-15 minutes to caramelize. Remove from heat. Add lemon zest.

Yield: 6 servings