Carrot Panna Cotta

• 10 g fresh ginger, peeled and finely chopped
• 200 ml double cream
• 400 ml carrot juice
• 2 g agar agar
• 1 tsp cornflour
• 1 tsp vanilla extract
• 6 tbsp maple syrup
• 1 None carrot, cut into very thin ribbons with a potato peeler
• 200 ml whole milk yoghurt
• 15-20 g pistachio nuts, coarsely chopped
• 25-30 g dried cranberries or cherries, coarsely chopped

1. Place the ginger, 1/2 cup of cream, the carrot juice, the agar agar, the cornstarch, vanilla extract and 1 tbsp of maple syrup into a saucepan. While stirring constantly bring to a boil and simmer for 2-3 minutes. Pour the mixture into the serving glasses and let cool thoroughly for at least 1 hour.
2. Put the carrot ribbons into a bowl and drizzle with 2 tbsp of maple syrup.
3. Whip 1/2 cup of cream until stiff. Stir in the yogurt, 1 tbsp of maple syrup, the cranberries/cherries and pistachios (leaving a few to decorate). Spoon the cream mixture over the jellied carrot Panna Cotta.
4. To serve decorate the Panna Cotto with the carrot ribbons and a sprinkling of cranberries and pistachio nuts.

fresh ginger, cream, carrot juice, agar agar, cornflour, vanilla, maple syrup, carrot, milk yoghurt, pistachio nuts, cranberries

Taken from recipes-plus.com/api/v2.0/recipes/16113 (may not work)