by hardlikearmour
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hardlikearmour's Notes:
Expandcanola or other neutral oil Ask a question about this ingredient
1 & 3/4 cup water (plus additional if needed) Ask a question about this ingredient
1 tablespoon agar agar flakes Ask a question about this ingredient
4 large carrots (about 1 lb), peeled and cut into chunks Ask a question about this ingredient
1 small stalk celery, cut into chunks Ask a question about this ingredient
2-inch section of fresh rosemary stem (with leaves) Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1/2 teaspoon whole black peppercorns Ask a question about this ingredient
1/4 teaspoon whole allspice berries Ask a question about this ingredient
2 stalks flat leaf parsley Ask a question about this ingredient
table salt Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
2 tablespoons fromage blanc, or other soft, tangy cheese Ask a question about this ingredient
Heat oven to 400º F with rack in center. Line a rimmed baking sheet with foil. Lightly coat the inside of 4 6-oz ramekins with oil, and set aside.
Ask a question about this stepCombine water, agar agar, 6 carrot chunks, celery, rosemary, bay learf, peppercorns, allspice berries, parsley and 1/4 teaspoon salt in small saucepan. Bring to a simmer over high heat, scraping bottom of pan occasionally, then reduce heat to low while you are roasting the carrots. Continue to scrape bottom of pan occasionally as the agar agar likes to settle.
Ask a question about this stepPlace remaining carrot chunks on prepared baking sheet, drizzle with a few tablespoons of oil and toss to coat. Sprinkle with table salt. Bake for 25 to 30 minutes, stirring carrots once. They should have some caramelization and you should be able to pierce them with a fork, but they don't need to be falling apart soft.
Ask a question about this stepAllow carrots to cool on pan and remove agar agar broth from heat for 10 to 15 minutes. Transfer carrots to blender. Strain agar agar broth through fine mesh strainer into blender. Add heavy cream, goat cheese, and a pinch or two of cayenne, and additional water to bring the volume just above 2 cups. Blend until smooth, scraping down sides of blender as needed. Taste and adjust seasoning with salt, white pepper, and additional cayenne if desired, blending briefly to fully incorporate.
Ask a question about this stepEvenly divide the mixture between the 4 prepared ramekins. Pick up and drop each ramekin (from an inch or so) several times to settle and help remove air bubbles that may have formed. Set aside for about an hour for the agar agar to set.
Ask a question about this stepRun a thin knife around edge of panna cotta, then flip ramekin onto serving plate or bowl. Wiggle and shake a bit to release from the ramekin. Serve warm with a drizzle of cream thinned crème fraiche, a dusting of paprika, and a sprinkle of chopped parsley as a "soup" course. Serve at room temperature alongside a lightly dressed lettuce or arugula salad with a sprinkling of chopped nuts as a salad course.
Ask a question about this stepNB: The panna cotta can be heated for 5 minutes at 350º F in the ramekin or on the serving plate. It gets nicely warmed and holds it shape beautifully.
Ask a question about this stepThanks, boulangere! If you haven't played with agar agar for panna cotta, you should definitely give it a go. It doesn't give you the rubbery texture that can happen w/ too much gelatin, and it really holds well at warmer temperatures.
On my shopping list.
You will not regret it! The agar agar powder dissolves MUCH better than the flakes, and can be found at Asian markets. 1 t powder = 1 T flakes.
Thanks, CJ! Here's the link to the online version of the article which inspired this: http://www.elledecor.com/entertaining-travel/articles/weekend_kitchen_panna_cotta
It's a fun presentation!
Sounds delicious, and thanks for using agar agar instead of gelatin, now I can make it for my vegetarian wife!
I'm a HUGE fan of agar agar in panna cotta. It keeps it's texture beautifully at a much wider range of temperature.
yum! wow, I would have never thought of anything like this, totally going to need to give it a try. Maybe I'll try greek yogurt instead of heavy cream?
Should work with greek yogurt; will be more tangy, so maybe go with a sweeter cheese like ricotta or mascarpone. I'm pretty sure you could do it with any carrot soup recipe you like, too.
very creative... love the concept of a solid soup which melts in your mouth!
Thanks! It has a really nice silky texture, plus it's a bit unexpected which makes it fun to me.
Oh yeah - making this one! How original!
Let me know how you like it! I found it to be oddly yummy, especially slightly warm.
a perfectly lovely idea! so pretty!
I like the presentation; it's unexpected and fun IMO. I'm pretty sure you could use any carrot soup for this, just dissolve 1 T of agar agar per 2 cups or so. The agar agar can be stubborn about dissolving, so make sure to strain it to remove any clumps. It overall is more texturally forgiving than gelatin, and doesn't seem to get rubbery in my experience.
Oh wow, another winner! Love this recipe.
Thanks, k! I tinkered with it a bit, and am happy with the result, though I may tinker some more.
I love this original recipe - what a beautiful presentation for a dinner party!
I think it jazzes things up! Thanks, Liz.
Thanks, melissav!
Thanks, mrslarkin!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This looks impossibly wonderful.