2 cups Greek yoghurt
2 cups milk
1 vanilla pod, split and seeds scraped out
150g caster sugar
5 gelatin leaves, softened in water for 5 minutes
6 baby rainbow carrots, peeled
200g white sugar
1 cup of water
1×3cm piece fresh ginger, peeled and sliced into matchsticks
raw shelled pistachios, crushed for serving
Heat the yoghurt with the milk and vanilla seeds in a saucepan. When the mixture begins to simmer remove from the heat. Stir in the caster sugar until it dissolves. Squeeze out any excess liquid from the gelatin leaves before whisking in to dissolve too. Pour the mixture into six small jars or shallow bowls and chill for six hours to set.
To make the candied baby carrots, run the blade of a vegetable peeler down three carrots to make ribbons, slice the remaining three carrots in half lengthways.
To make a simple sugar syrup, bring one cup of white sugar to the boil with one cup of water; add the ginger and simmer for four minutes before adding the halved carrots. Simmer for a further five minutes. Remove the pan from the heat and, using a slotted spoon, take the halved carrots out carefully and leave to drain on a cooling rack. Add the carrot ribbons to the cool syrup. When ready to serve remove the ribbons with a slotted spoon. Spoon the candied carrot ribbons over the panna cottas and add a few halved carrots just before eating. Sprinkle crushed pistachio on top.