The idea for this recipe came from an article a friend sent me a few years back which was about savory panna cotta thickened with agar agar instead of the traditional gelatin. The beauty of the agar agar is that it allows the panna cotta to be served at room temperature or slightly warmed. The article contained a kabocha squash panna cotta as well as a porcini panna cotta. The recipe I came up with is a bit like a carrot soup in a more solid form. The texture is smooth and silky. The carrots lend a lovely orange hue and a subtle sweetness. It can be served at room temperature to accompany a lightly dressed green salad. It can also be served warm as a fun play on a soup course.

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