Carrot and Fresh Turmeric Panna Cotta With Tobiko Caviar
Serve with our 2003 Kendall-Jackson Highland Estates Camelot Highlands Chardonnay

The creaminess of the carrot panna cotta plays off the rich custardy mouthfeel of the chardonnay accented by a hint of fresh citrus. Tobiko caviar adds a counterbalance of color, texture and a briney sweetness.

Recipe by Chef Matthew Lowe

8 4-Ounce Servings

Ingredients:

• 1 ½ C. yellow carrots, peeled and cut into ½ inch pieces
• 2 Tbsp. shallots, peeled and minced
• 2 Tbsp. whole butter
• 1 tsp. fresh turmeric, peeled and smashed (can substitute 1Tb dried turmeric)
• 1 C. chardonnay
• 2 ½ C. heavy cream
• 3 sheets gelatin
• To taste lemon juice
• To taste kosher salt
• 1 oz black tobiko caviar
• 1 Tbsp. fennel fronds, for garnish

Preparation:

In a sauce pan melt butter and add turmeric and shallots. Over low heat,cook until shallots are translucent and tender. Add carrots and chardonnay. Reduce wine until almost dry. Add cream and cook until carrots are tender, stirring often. Transfer mixture to a blender and process until smooth.

Place gelatin into a bowl and cover with cold water. When gelatin is softened, remove from water and add to carrot mixture, then transfer to a sauce pan. Heat mixture and stir until gelatin dissolves completely. Season with salt and lemon juice, then strain.

Pour mixture into 8-4 ounce cups and chill for 2 hours in refrigerator. To serve, top panna cotta with 1 tsp of tobiko caviar and garnish with fennel frond.

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