Recipe Details

Treat cravings and veggie desires come together in this dessert recipe from Chef Owners Sarah Heard and Nathan Lemley of Austin, Texas’s own Foreign & Domestic. Flavored with the beloved taste of McCormick Culinary® Cardamom and McCormick Culinary® Cinnamon, Ground and garnished with dark chocolate shavings, maldon salt and ground coffee, this Carrot and Cardamom Panna Cotta is guaranteed to re-awaken your guests’ taste buds while acting as your menu’s ultimate guilt-free pleasure.

For the Carrot & Cardamom Panna Cotta:

  1. Bloom bronze gelatin sheets in cold water.
  2. Warm cream and brown sugar until sugar is completely dissolved.
  3. Add bloomed bronze gelatin sheets to the cream and sugar and stir to dissolve.
  4. Remove from heat and add carrot juice, McCormick Culinary® Cardamom, & McCormick Culinary® Cinnamon, ground to mixture.
  5. Blend mixture using an immersion blender and sprinkle in xanthan gum while blending.
  6. Blend mixture for at least 1 minute to activate xanthan gum.
  7. Strain through a chinois to remove pulp.
  8. Pour into serving vessels and chill until set.

For the Garnish:

  1. Pour chilled mixture into serving bowl.
  2. Top Carrot and Cardamom Panna cotta with ground coffee, maldon salt and dark chocolate shavings.
  3. Serve.