for 4 person

Panna cotta

1 ½ dl	full cream
1 dl	single cream
1 ½ tbsp	sugar
1 cm	ginger
1 leaf	gelatine

Carrot cake

60 g	sugar
1	egg

45 g	white flour
½ tsp	vanilla sugar
½ tsp	baking powder
½ tsp	cinnamon
½ tsp	ground cardamom
1 pinch	salt

30 g	sunflower oil
80 g	carrot

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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