Panna Cotta with Carrots

By Joschef

Ingredients

• 1 onion, minced
• 1 tablespoon butter (15 ml)
• 1 1/2 cups carrots, cut in pieces (375 ml)
• 2 1/4 milk (560 ml)
• 1 tablespoon gelatine (15 ml)
• 3 tablespoons cold water (45 ml)
• Salt and pepper

Preparation

Step 1

In a casserole, soften onions in butter.
2. Add carrots and continue cooking for 2 minutes.
3. Add milk and bring to boil.
4. Season with salt and pepper.
5. Cover and simmer at low heat for 20 minutes or until carrots are tender.
6. Oil 4 - 1/2 cup (125ml) ramekins.
7. In a bowl, soak gelatine in water for 5 minutes.
8. Pour gelatine into the carrot mix.
9. In a mixer, purée mix until it is smooth and homogeneous. Season to taste with salt and pepper.
10. Divide mixture equally in each ramekin. Let cool in the refrigerator for 6 hours.