Sachertorte

SACHER TORTE

Ingredients

 

For the Sachertorte

 

    7 egg yolks

    150 g softened butter

    125 g icing sugar

    200 g dark chocolate

    1 packet (8g) vanilla sugar

    7 egg whites

    125 g crystal sugar

    A pinch of salt

    150 g flour

    Butter and flour for the mould

    150 – 200 g apricot jam, for spreading

    Rum, if desired

    Whipped cream to garnish

 

For the glaze

 

    200 g dark chocolate coating or cooking chocolate

    250 g sugar

    150-170 ml water

Procedure

Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.

Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).

If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.

Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.

Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

MILK and HONEY

Milk and SnowDEHYDRATED MILK FOAM

400 g milk
80 g glucose syrup
Preheat the oven to 65°C/150°F. Line a 23 by 33-cm (9 by 13-inch) rimmed baking sheet
with acetate. Heat the milk and glucose in a saucepan over medium heat to 82°C/180°F.
Remove the pan from the heat and froth using an immersion blender. Using a large spoon,
scoop just the foam out onto the prepared baking sheet; avoid transferring any liquid.
Scoop enough foam to fill the baking sheet, refrothing the milk as needed. Transfer the
foam to the oven and dehydrate until crispy throughout, about 8 hours. Let the foam cool
to room temperature. Break into small pieces and reserve in a dry, airtight container for up
to 2 days

MILK SNOW
Ingredients
2 ½ cups milk
Pour the milk in to a shallow pan and freeze until completely solid. When ready to serve, scrape the frozen milk with a fork to create Milk Snow and garnish the plates

CHAMOMILE HONEY
Ingredients
2 cups Honey
1 cup dried Chamomile flowers

PROCEDURE

In a medium heat bring the Honey to 90°c.Add the flowers remove from the heat and steep for 15´.Return to medium heat, bring to 90°c and strain.

MILK SORBET

Ingredients
2 ½ cups half and half
¾ cup glucose syrup
1/3 cup Chamomile honey
2 ½ cups milk
1 tablespoon salt

PROCEDURE

Combine the half and half, glucose and honey in a small saucepan over medium heat. Season with salt and bring just under a boil. Add the milk and mix with a hand blender to combine. Strain and cool over ice. Freeze in an ice cream maker.

TO FINISH

DEHYDRATED MILK FOAM

MILK SNOW

MILK SORBET

1 TABLESPOON HONEY

BEE POLLEN

Place a tablespoon of Dehydrated Milk Foam in a center of a plate.Place 1 quenelle of Milk Sorbet on the top of the foam.Spoon the Honey on the top of Sorbet.Spoon 4 tablespoons of Dehydrated Milk Foam on top of the right hand side of Sorbet.Spoon 4 tablespoons of Milk Snow over the opposite side.Sprinkle with the Bee Pollen

 

 

 

NAMELAKA

NAMELAKA

The word Namelaka is a japanese term for creamy texture and the technique for making this creamy texture comes from the Valrhona school of pastry.

NAMELAKA

 

    8.5 g silver gelatin sheets

    200 g whole milk

    10 g glucose syrup

    400 g Dark 65% chocolate

    375 g heavy cream

PROCEDURE

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.

Place 65% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.

With a hand-held blender, combine chocolate mixture and blend well to emulsify.

Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.

 


SPONGE CAKE

Ingredients

80g Powdered sugar

80 g Almond in powder

30g Flour

4 Eggs

 

Mix all ingredients. Spend the dough or Chinese if you do not have one, in a rather fine mesh strainer

Put the mixture into a siphon and, following the instructions, insert a gas canister and shake before the next step.

Pierce the bottom of about 5-6 plastic cups with a knife, for easy removal the cake.

Fill the cups with a third siphoned dough

Cook 35-40 ´´in the microwave (depending on your strength), maximum power.

 

GRAHAM CRUMBLE


Ingredients
140 g butter, cold, cubed
65 g light brown sugar
125 g all-purpose flour

50 g finely ground whole wheat flour
40 g coarsely ground whole wheat flour
3 g salt
25 g buckwheat honey
Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Using a stand
mixer, paddle all of the ingredients on medium speed until the mixture is crumbly in
texture. Do not overmix. Transfer to the baking sheet and spread in an even layer. Bake
until golden brown, about 15 minutes. Allow to cool to room temperature. Break into
small pieces and transfer to a dry, airtight container

APPLE and CARAMEL

Green Apple with Liquid Caramel

serves 8

TOFFEE

Ingredients
900g of Cream
700g Milk
230gr of Brown Sugar
110g Butter
Salt
PROCEDURE
Boil in a low heat the butter , sugar salt, cream and 500gr of milk.Boil to reduce by half. Add the remaining 250g of the milk.Mix and continue to cook for another 3-4 ‘. Remove from heat strain and keep in a warm place until the time of serving.

 

LIQUID CARAMEL
Ingredients
320g of sugar
230 g of apple cider
1 vanilla been
PROCEDURE
Boil the apple cider in a saucepan.In other saucepan, make a dark caramel with 250g of sugar. Low the heat, add the warm cider and mix. Add the rest of the sugar and the vanilla. Homogenize the ingredients. Allow to cool 10-20 ‘and strain.

 

Granny Smith apples
Ingredients
3 green apples cleaned and cut 2 × 2cm
50 g of apple cider
90g of sugar
70g of cream
2gr of citric acid
½ vanilla bean
PROCEDURE
In a pan, on low heat, boil apples with vinegar, covered until soft and start to dissolve, about 20-30 ‘. Put them in the blender along with the rest of the ingredients and beat until a puree is created. Strain and cool in ice bath.

 

Toffee cake
Ingredients
250g Flour
5gr baking soda
2kg Baking Powder
230g Butter
35g of sugar
Zest from 1 lemon
1 vanilla bean
4 eggs
Salt
Toffee Sauce
PROCEDURE
Preheat the oven to 170 ° C. In a small casserole put the soda with 100 g of water and boil it. We keep it aside.Stir the flour with the baking powder.In the mixing bowl, beat butter with sugar with the mixer feather.When the cream is created , add the zest, vanilla and salt. Stir and add the eggs one by one. After the eggs are incorporated, add half of the baking-baking mixture. Stir and add the soda. Wait 1’and add the remaining flour.Cover with parchment paper a 33 × 23 baking sheet. Pour the cake and spread it evenly. Bake for about 25 ‘. Bake until golden and let it to cool, Cut into 2,5 x 5 cm rectangles. Reduce the oven at 140 ° c and place the rectangles on the wire rack. Warm it for 5 ‘.Pour a spoon of Toffee and make sure to cover all sides of each stick. Put in the oven for salt 5 ‘.Return the coated cakes to the oven and bake for another 5 minutes.Allow to cool in room temperature

 

WALNUTS CHUTNEY
Ingredients
100g of walnuts
20g sugar
1t.s Extra virgin olive oil
Salt
80g of almond powder
PROCEDURE
Preheat the oven to 140 ° c. In a saucepan, boil the walnuts for 20-25 seconds with a little water. Cool in ice bath and transfer to a baking sheet. Bake for 15 ‘. As long as they are still warm, transfer them to the blender along with the sugar the olive oil and salt.The resulting mixture should be coarse yet still hold its shape when pressed.We make balls in a size of ½ teaspoon and we roll them in the almond powder.When we prepare them all, we roll them again in the almond powder.

 

Caramel Glaze
Ingredients
110g Liquid caramel
150 g apple cider
150g of cream
0.4 g of xanthan gum
Salt
PROCEDURE
In a pan, let all ingredients boil over medium heat.Boil for about 10 ‘and keep warm until the time of serving.

 

POACHED FUJI AND GRANNY SMITH APPLES
Ingredients
1 mL apple cider
220g Liquid caramel
6 Fuji apples
3 Granny Smith apples
Caramel Glaze
Juice of 2 lemons
PROCEDURE
Mix in a bowl, lemon juice with 8 cups of water.Cut into 2 quarters of Fuji apples. Cut each quarter into the middle.We now have 8 quarters. Put it in the bowl with lemon juice.Peel the remaining and use 3/4- inch melon baller to extract 32 balls from Fuji apples.Peel Granny Smith apples and extract with the melon baller 1/2-inch 16 balls.To poach apples oblongs and apple quarters,use a pan.Add Liquid Caramel,apple cider apple oblong and quarters. Boil in a very low heat for about 20 ‘. Let cool in the liquid. Before serving, dip Granny Smith balls into the melted caramel glaze and back into the boiling.Transfer on a baking sheet lined with acetate.

 

WALNUT TOFFEE
Ingredients
220g sugar
110g brown sugar
110g butter
70g glucose syrup
150g cooked nuts
50g milk powder
salt
PROCEDURE
Combine 2 sugars, butter, syrup, salt and milk powder. Cook over medium heat stirring constantly until the mixture reaches 150 ° c.Pour onto a baking sheet lined with parchment paper and cool to room temperature.Once cool,grind in food processor. Separately we also grind the nuts.Mix the walnuts with the mixture and keep them in airtight container.

 

TO FINISH

Green apples ice cream

Walnut Toffee

Walnuts Chutney

Poached Fuji and Granny Smith apples

Toffee cake

On a plate put a spoonful of puree in the center.With the help of a cloth spread it in the shape of S. Place the Glazed in the center of puree .Arrange one Fuji apple oblong,2 poached Granny Smith balls and 4 Fuji apple balls,around the cake.Arrange 2 walnut chutney balls on either side.Dot 1 teaspoon caramel jelly around the cake and place 1 teaspoon of walnut toffee on top of the cake.Spoon a quenelle of the Granny Smith apple ice cream on top of the walnut toffee .

 

 

BLOWN SUGAR

BLOWN SUGAR

MATERIALS
100g of Isomalt sugar
Drops of beetroot juice

 

TOOLS
2 pairs of disposable gloves
A bubble along with the tube from a blood pressure monitor
Metal tube of length 14-15cm
Oven or lamps that produce heat
Silicone surface

 

IMPLEMENTATION
In a saucepan we put the Isomalt to melt along with the drops of beetroot juice. Follow the same procedure as with simple sugar to make candy. Continue with a spatula. Let the lamps or the oven to 70 ° c. When melted the sugar is spread over a silicone surface. We just wait for the temperature to drop and the sugar is low enough to catch it. We put the 2 pairs of gloves. Put the sugar under the lamps and when it is softened we start to we work We take the sugar with both hands and open it. The sugar gets elastic and it does not break but it is not cut.  WE NEVER WORK THE ISOMALT AS DOUGH! We open them lengthwise and then stick the two edges together. As we open it gets a shiny, glossy red color.We will open it several times until we see uniformity in color and concentration.When bring the sugar at this point, then we make a ball of a size slightly larger than apricot.With our finger press it a bit to form a small hole We put the metal tube in the hole in the ball and close it, push the ball around it to fit it well. If we do not do this, the air coming in will leave us. So we close the tube is airtight in the ball. As long as the ball is still warm, we push the bubble from the tube to inflate the ball. We want the air to go the same way throughout the ball and not in some places, otherwise it will get a ugly shape. We do this by rotating the ball as the craftsmen rotate the blown glass while they are inflating. . When we create a perfect ball and always under the lamps, we push the ball a little to get a oval shape and pull it a little with our hand to create the realm of the recipe. Let cool. We keep a knife on the throttle and quickly make a hole at the bottom of the sphere. Keep it in a cool place in airtight packaging

 

 BROWN SUGAR CHOCOLATE CRUMBLE
INGREDIENTS
100g of black sugar
50g of flour
45g of cocoa
50g butter frozen
IMPLEMENTATION
Sift the flour with the cocoa into a bowl. Add the sugar and butter to the cubes. Put the hands together to incorporate the ingredients well, without melting the butter. Leave in the refrigerator for 1 hour. Heat the oven to 170 ° C. Remove the crumble from the fridge and rub it with our hands in small olive-sized balls on a paper roll. We cook for 12-15 ‘or until it gets a dark brown color. Let cool

 

BEETROOT FOAM
INGREDIENTS
250g of beetroot
50g sugar
50gr
100g of cream
3 g of gelatin
IMPLEMENTATION
In a saucepan, boil the sugar with water. Add the beetroot and let it boil over low heat.
When the beetroot is cooked, it is ground in the blender and passed through a fine sieve by pressing it with a spatula. Stir the gelatin in a little cold water. Season the beetroot puree and when the gelatin is softened, squeeze it and add it to the mash. cream 1 liter chiller and charge it with 3 ampoules of N2O. Let’s refrigerate for 2 hours

 

PRESENTATION
We take the crumble and on top of a plate rub a few pellets to create soil.We take from the refrigerator the ball and the chiffon.Shake welll the chiffon and fill the ball from the entrance we created.We put the ball with the hole on the soil Decorate thin slices of raw beetle.

BANOFFEE

Banoffee

BANOFFEE

Sucree Dough

Ingredients
110 g of butter cold
75g of sugar
60 g of hazelnut powder
1 egg
16 g of water
185gr flour
2g of flour

PROCEDURE

Mix in the mixer bin with the feather, hazelnut powder, cold butter and sugar for 5 ‘. Add the egg and water and mix for 2’. Finally add the flour and salt and mix until homogenized Put the dough in the refrigerator covered for the whole night. Heat the oven to 160 ° c. With a diabetes we form a disc in the diameter we want. We cut the plate in the middle and again with diabetes we form a half moon.

BANANA FLAMBE
Ingredients
1 banana cut in the waist along
50g of sugar
20g of butter
20g Vermouth
20g Grand Marnier
salt

PROCEDURE

Make a blonde candy with sugar.We add the butter and when it is done add the banana.We caramel for 1’and on both sides.We add the Grand Marnier and carefully fire.We brew with the Vermout add the salt and put the banana on a plate to cool down.

Whipped Cream MASCARPONE

Ingredients
200g of cream
100g Mascarpone cheese
80g of powdered sugar
Vanilla extract

PROCEDURE

In mixer, beat the cream with the sugar.Mix the two ingredients and add the cheese and vanilla and mix with spatoula.Keep refrigerated for not less than one hour

TOFFEE

Ingredients
300 g of cream
120 g of glucose
200g of sugar
80g of cow butter
salt

PROCEDURE

In a saucepan, put the cream, salt and glucose, on medium heat to heat well, but do not boil.
We take a large pan and add a little sugar. Once it starts to melt, add a little until all the sugar is poured.
When it gets a golden color the caramel add the cream slowly
stirring at the same time. It takes a lot of attention, because when we throw the cream, the candy will start to inflate and it can burn us if we do not pay attention.
Remove the pan from the heat and continue shaking for 1-2 ‘.
Put it back in the heat and continue stirring it until the caramel completely cleanses. Allow the mixture to settle for a little while out of the fire and add the butter in cubes. Cook until it is well incorporated into the caramel.
PRESENTATION
On a plate we put the half moon of the dough. At the center of the curve we put the banana.On the banana we put the cream cheese with a crown and decorate with the candy

Rice pudding with Greek spoon dessert fig

Rice pudding with Greek spoon dessert fig

4 cups milk

1 cup water
1/2 cup of rice or glutinous Carolina

a pinch of salt
1/2 cup sugar
2 tablespoons full of corn flour
1 vanilla stick

1piece greek spoon dessert fig

1.Put the rice to boil in a saucepan with 1 cup of water and some salt.
2.Heat  milk with sugar until melted.
3. From the 4 cups of milk hold half to dissolve the corn flour and vanilla.
4.When rice absorb  water add  the milk with the sugar.
5.Decrease the heat and let it cook for 10-15 minutes, stirring now and then, but do not inflate milk.
6Add cornflour and the vanilla in one cup of milk and add to the pan with the rice.
7.Mix constantly until thick.
8.Share in 5-6 bowls, let cool slightly and serve with the fig

9.We can offer warm or to put it in the fridge and enjoy it cold

Filled chocolate sphere with Gianduja and Gold leaf

She took her name Gianduja from a Carnival  and marionette character who represents the archetypal Piedmontese a native of the Italian region where hazelnut confectionery is common.Is a sweet chocolate spread containing about 30% hazelnut paste invented in Turin during Napoleon s regency when Mediterranean was under blockade by the British

250 g hazelnut

100g milk chocolate

200g icing sugar

40g cocoa butter

Roast the hazelnuts for about 6-7 minutes in oven at 150c.Roll them together to remove the skins.In a blender add the skinned nuts and blend until you have a very fine powder.Add in the butter and the icing sugar and blend thoroughly. Melt the chocolate in Bain Marie and add the hazelnut mix and mix it thoroughly.You can keep it in the fridge for several weeks

ORANGE Creamsicle with Vanilla

ORANGE Creamsicle with Vanilla



ORANGE
Creamsicle with Vanilla

Serves 4

ORANGE SAUCE
205 g orange juice
0.5 g xanthan gum
20 g sugar
0.5 g citric acid
Blend the orange juice and xanthan gum in a blender on medium speed for 1 minute to
fully hydrate the gum. Blend in the sugar and citric acid until fully dissolved. Reserve the
orange sauce in an airtight container, refrigerated.

 

ORANGE MERINGUE
Grated zest of ½ orange
2 egg whites
75 g sugar
Preheat the oven to 95°C/200°F. Place the grated zest on a paper towel to blot. Line a
baking sheet with a nonstick baking mat and set aside. Using a stand mixer, whip the egg
whites on medium speed until foamy, about 2 minutes. Slowly add the sugar and continue
to whip to form stiff peaks, about 5 minutes. Remove the bowl from the mixer and gently
fold in the zest. Transfer the meringue to a piping bag fitted with a #802 piping tip. Pipe
the meringue in straight lines onto the prepared baking sheet and dehydrate in the oven
until crunchy, about 1 hour. Let the meringue cool to room temperature. Break the
meringue into 1.3-cm (½-inch) pieces and reserve in a dry, airtight container

 

VANILLA CREAM
2 sheets gelatin
125 g milk
½ vanilla bean, split and scraped
45 g sugar
13 g cornstarch
2 egg yolks
30 g butter
2 g salt

200 g cream
Bloom the gelatin in ice water. Heat the milk and vanilla bean in a saucepan over medium
heat. When the milk is at a simmer, remove the pan from the heat and let steep at room
temperature for 30 minutes. Strain the infused milk through a chinois. Heat the strained
milk in a saucepan over medium heat. Add half of the sugar and whisk to dissolve.
Remove the pan from the heat and keep warm. Combine the cornstarch and the remaining
half of the sugar in a mixing bowl, whisking to combine. Add the egg yolks and whisk
until smooth. Slowly incorporate half of the warm milk into the yolk mixture, whisking
constantly to combine. Place the remaining milk over medium heat, then slowly whisk the
yolk mixture into the remaining milk, while heating to a boil. Continue to boil the mixture,
whisking constantly, until the cornstarch cooks out and fully thickens the milk, about 1
minute. Remove the milk from the heat. Squeeze any excess water from the bloomed
gelatin and stir it into the warm thickened milk until melted. Add the butter and salt,
stirring until emulsified. Transfer the vanilla cream to a container and cover with a layer of
plastic wrap directly on top of the cream. Refrigerate until chilled, about 2 hours. Using a
stand mixer, paddle the custard until smooth on medium speed, about 1 minute. Slowly
mix in the cream until incorporated. Reserve the cream in an airtight container,
refrigerated, for up to 1 day. When ready to serve, place the cream in the bowl of a stand
mixer and whip with the whisk attachment until thickened and aerated, about 3 minutes.
Transfer to a piping bag


VANILLA FINANCIERS
5 egg whites
63 g almond flour
180 g sugar
3 g salt
6 g vanilla extract
85 g all-purpose flour
125 g butter
½ vanilla bean, split and scraped
Preheat the oven to 180°C/350°F. Spray a mini muffin pan and a 23-cm (9-inch) loaf pan
with nonstick baking spray. Put the egg whites, almond flour, sugar, salt, and vanilla
extract in a mixing bowl. Whisk together until smooth and well combined. Put the flour in
a separate large mixing bowl. Melt the butter in a saucepan over low heat and add the
vanilla bean pod and seeds. Pour the warm butter over the flour and whisk together until
smooth. Immediately fold in the egg white mixture until just combined. Remove and
discard the vanilla bean pod. Fill eight of the prepared mini muffin molds three-quarters
full with the batter. Pour the remaining batter into the loaf pan. Bake the financiers in the
oven until a cake tester inserted in the center of each comes out clean, about 15 minutes
for the mini muffins and 30 minutes for the loaf. Let cool to room temperature. Break each
mini muffin in half and reserve in a dry, airtight container. Turn the oven temperature
down to 105°C/225°F. Unmold the financier loaf. Slice the loaf crosswise into 1.5-mm
(1/16-inch) thick slices and arrange in a single layer on a baking sheet lined with parchment
paper. Dehydrate the slices in the oven until crispy, about 1½ hours. Let cool to room
temperature and reserve in a dry, airtight container.

 

ORANGE FOAM
1 sheet gelatin
150 g tangerine juice
50 g sugar
3 egg whites
4 g citric acid
Bloom the gelatin in ice water and prepare an ice bath. Heat the tangerine juice in a
saucepan over medium heat. Add the sugar, stirring to dissolve. When the juice is at a
simmer, remove the pan from the heat. Transfer the juice to a blender and start to blend on
low speed. Squeeze any excess water from the bloomed gelatin and add it to the blender
while the juice is still warm. Slowly add the egg whites and citric acid. Continue to blend
on medium speed for 1 minute. Strain through a chinois and chill the mixture over the ice
bath until cooled but not set. Transfer to an iSi canister and charge with two charges of
N2O. Refrigerate, shaking every 20 minutes, until the foam is fully chilled, about 2 hours.

TO FINISH
Orange segments
Orange Oil
Vanilla Ice Cream
Orange Sorbet
Pipe vanilla cream onto each of four plates. Spread the vanilla cream slightly with a
spoon. Divide the vanilla financier mini muffin pieces, orange meringues, and orange
segments on each plate over the vanilla cream. Sauce each plate with orange sauce and
orange oil. Scoop one quenelle each of vanilla ice cream and orange sorbet over each
arrangement. Expel orange foam onto each plate in several places. Finish each plate with
several vanilla financier slices.

CARROT Cake with Walnuts and Raisins

CARROT Cake with Walnuts and Raisins


CARROT
Cake with Walnuts and Raisins




Serves 4
CARROT PUREE
260 g carrots, peeled and thinly sliced
240 g carrot juice (from about 4 peeled carrots)
20 g orange blossom honey
15 g orange juice
8 g lemon juice
Mix the carrots and carrot juice in a saucepan over medium heat. Bring to a simmer

and cover the pan with a parchment cartouche. Cook until the carrots are tender, about 25
minutes. Remove the carrots from the heat and strain through a chinois, reserving the
cooking liquid. Combine the cooked carrots and a splash of the cooking liquid in a blender
and puree on high until completely smooth. Let the puree cool to room temperature.
Reserve 110 g of the puree for the carrot cake. Combine the rest of the puree with the
honey and orange and lemon juices in a mixing bowl and whisk together until fully
incorporated. Reserve in an airtight container, refrigerated, for up to 3 days.

CINNAMON GLAZE
140 g confectioners’ sugar
1 egg white
10 g water
1 g ground cinnamon
Combine the ingredients in a bowl and whisk together until completely smooth

 

CARROT CAKE
115 g granulated sugar
120 g light brown sugar
110 g Carrot Puree
1 egg
1 egg yolk
7 g vanilla extract
95 g walnut oil

50 g olive oil
170 g flour
5 g baking soda
5 g salt
1 g ground cinnamon
1 g ground ginger
250 g carrots, peeled and coarsely grated
Cinnamon Glaze
Preheat the oven to 175°C/350°F. Spray a 20-cm (8-inch) square cake pan and four 8 by 3-

cm (3 by 1-inch) rectangular silicone cake molds with nonstick cooking spray and set
aside. Using a stand mixer, paddle the sugars, carrot puree, egg, yolk, and vanilla together
on medium speed until smooth, about 3 minutes. Turn to low speed and slowly mix in
both oils until emulsified. Combine the flour, baking soda, salt, cinnamon, and ginger in a
bowl. Remove the bowl from the mixer and gently fold the dry ingredients into the batter
using a rubber spatula. Do not overmix the batter. Gently fold in the grated carrots. Divide
the batter among the prepared pans and bake until a cake tester inserted in the centers
comes out clean, about 40 minutes. Let the cakes cool to room temperature on wire racks.
Break the large cake by hand into a coarse crumble. Glaze the bars with the cinnamon
glaze. Slice each of the glazed cakes into three pieces.
 
CREAM CHEESE
120 g cream cheese, softened
12 g sugar
Using a stand mixer, paddle the cream cheese and sugar together on medium speed until

smooth, about 3 minutes. Transfer to a piping bag and refrigerate until ready to serve.
 
WALNUT BRITTLE
170 g walnuts, coarsely chopped
195 g sugar
60 g butter
45 g glucose syrup
30 g water
3 g baking soda
8 g salt
Line one baking sheet with parchment paper and
another with a nonstick baking mat.Preheat the oven to 175°C/350°F.
Place the walnuts in a single layer on the parchment
lined baking sheet and toast until aromatic, about 6 minutes. Heat the sugar, butter,
glucose, and water in a heavy saucepan over medium heat. Cook, stirring frequently with a
rubber spatula, until the sugar is fully dissolved and turns amber colored, about 6 minutes.
Stir in the baking soda and salt. Once these are fully incorporated, fold in the walnuts and
remove the pan from the heat. Quickly turn the caramel out onto the mat-lined baking
sheet and spread thinly and evenly. Let cool to room temperature. Transfer to a food
processor and pulse several times for a coarse crumble. Reserve the brittle in a dry, airtight
container
 
PICKLED RAISINS
20 g golden raisins
60 g lime juice
40 g orange blossom honey
20 g water
½ vanilla bean, split and scraped
Heat the ingredients in a saucepan over low heat, stirring to incorporate. When the liquid

comes to a simmer, remove the pan from the heat and let cool to room temperature. When
ready to serve, discard the vanilla bean and drain the pickling liquid from the raisins
 
TO FINISH
Pineapple Sorbet
Small carrot tops
Spoon the seasoned carrot puree onto each of four plates. Dot the cream cheese onto

several places on each plate. Divide the glazed carrot cakes, cake pieces, walnut brittle,
and pickled raisins among the plates, arranging them in and around the puree and cream
cheese. Scoop a quenelle of pineapple sorbet onto each plate. Garnish each plate with
carrot tops.