I recently bought a juicer (a nice addition to my collection of kitchen appliances!), so I thought I would try using carrot juice in my recipe instead of the carrots themselves. When I make fruit and vegetable juice, I love adding ginger. It gives the juice a nice freshness and kick. Ginger also goes well with carrots, so I settled on a carrot and ginger granita.If I’m making juice to drink straightaway, I never strain it, as you can’t really taste the pulp that’s left in the liquid. But if I’m using it for something else (like granita or cocktails), the end result is MUCH better if you strain the juice at least 2 – 3 times. I was actually quite surprised by how much pulp came out of the carrot juice.
Since I used ginger and some other spices in the granita, I thought a little spice in the panna cotta would go well. I decided on panna cotta flavoured with cardamom.