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Carrot cake dessert

This carrot cake dessert is rich in flavor with, among other things, white chocolate, orange, and carrot.

Pastry by Lynn. Remarkably fine patisserie.

Ingredients

500gcarrot cake mix
235gWater

100gMilk
5gRosemary
100gneutral stock
25gcompound orange
500gwhipped cream
Neutral covering jelly
orange coloring

150gfond white chocolate
150gwater (35°C)
750gwhipped cream

50gWater
25gcompound orange
150gpeanut oil

200gWater
200gSugar

Preparation

  1. Mix the cake mix with the water for 3-4 minutes in a stand mixer on medium speed.
  2. Fill cups 2/3 full with batter and microwave for 1 minute. Let cool before use.

  1. Bring the milk to a boil and let it infuse with the rosemary for 15 minutes.
  2. Let the milk cool to 35°C and mix with the stock and compound.
  3. Fold in the whipped cream.
  4. Pipe the mousse into quenelle molds and freeze.
  5. Heat the decorgel with some coloring and pour over the frozen quenelles.

  1. Mix the stock with the water and then fold in the cream.
  2. Spread most of the cream in a 1-centimeter layer on plastic and freeze.
  3. Keep a portion aside in a piping bag.

  1. Mix all ingredients with a spoon.

  1. Make a syrup from the water and sugar.
  2. Slice the carrot into thin slices and place them in the syrup.
  3. Let the slices dry at 60°C for 24 hours.

  1. Place three quenelles of orange bavarois on the plate.
  2. Arrange irregular pieces of frozen white chocolate cream in between.
  3. Garnish with carrot crisps and the carrot cake sponge.
  4. Serve with the orange vinaigrette and the reserved white chocolate cream.