Carrot-Ginger and Wild Rice Panna Cotta with Cardamom-Whipped Cream

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  • Carrot ginger and wild rice panna cotta with whipped cream


  • 4 qts. water
  • 8 qts. carrot juice
  • 4 c. fresh ginger, 1/4" sliced
  • 13 1/2 T. unflavored gelatin
  • 8 qts. yogurt, plain, whole milk
  • 8 qts. whole milk, divided
  • 2 c. granulated sugar
  • 2 1/2 T. kosher salt
  • 2 qts. heavy cream
  • 1/2 c. ground cardamom


  1. Bring lightly salted water to a boil.  Add InHarvest Wild Rice and simmer until liquid is absorbed and rice is tender, about 45 minutes.  Drain and cool.
  2. Place carrot juice and ginger into a small pot and reduce carrot juice by 3/4.  Cool to room temperature.
  3. Stir gelatin into carrot juice and set aside until the gelatin softens, about 15 minutes.
  4. In a large bowl, whisk together the yogurt and half the milk, making sure there are no lumps.
  5. In a small saucepan, bring remaining milk, sugar and salt to a simmer.
  6. Stir the gelatin/carrot juice mixture into the hot milk and remove from heat. Whisk this mixture into the yogurt mixture and stir in the cooked wild rice.
  7. Pour mixture into small clear cups or glasses (if un-molding the panna cotta, lightly coat the inside of the cups with canola oil).
  8. Refrigerate for at least 2 hours.
  9. Whip the cream with the cardamom, adding a pinch of salt and sugar.  Top panna cotta with whipped cream and drizzle with syrup of choice, if desired.

Recipe Yield: 256 (2 oz.) servings or 128 (4 oz.) servings

Nutrition Facts

Per serving:  438 cal., 13 g pro., 77 g carb., 6 g fiber, 6 g fat, 3 g sat. fat, 17 mg chol., 117 mg sod.

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Chef Tip

Suggestions for syrup are tamarind chile, pomegranate or curried honey.