Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Panna cotta
Carrot cake
How it's done
Panna cotta
Pour the cream and sugar into a pan, grate in the ginger, bring the liquid to the boil. Turn down the heat and reduce to approx. 200 ml. Remove the pan from the heat. Soften the gelatine.
Rinse the ramekins in cold water. Drain the gelatine, stir into the hot liquid.
Pour the liquid through a sieve into a measuring jug.
Transfer the liquid to the prepared ramekins, allow to cool. Cover and leave to set in the fridge for approx. 3 hrs.
Carrot cake
Place the sugar and egg in a bowl, mix using the whisk on a hand mixer until the mixture becomes lighter in colour.
Mix the white flour with all the other ingredients up to and including the salt, sieve into the egg mixture.
Carefully fold the oil and carrots into the mixture using a rubber spatula. Bake for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool completely on a rack. Serve the carrot cake with the panna cotta.
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