Carrot Panna Cotta - cooking recipe

Ingredients

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

Preparation

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.
Put the carrot ribbons into a bowl and drizzle with 2 tbsp of maple syrup.
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.
To serve decorate the Panna Cotto with the carrot ribbons and a sprinkling of cranberries and pistachio nuts.