Carrot Cake
0.75 h
4 raciones
Difficulty:
Media
Ingredients
POACHED VICHY CARROT
150g Carrot
240g Orange Juice
200g Sugar.
MICROWAVE CARROT CAKE
250g Egg White
160g Egg Yolk
90g Carrot Powder
1g Cinnamon
160g Sugar
50g Cake Flour
30g Olive Oil.
CREAM CHEESE CHAUD FROID
38g Sugar
1.5g Kosher Salt
2g Iota Carrageenan
1g Kappa Carrageenan
115g Cream Cheese
75g Milk.
BOOZY SULTANAS
100g Golden Raisins (sultanas)
25g Dark Rum.
CANDIED WALNUTS
100g Walnut Pieces
15g Egg Whites
20g Sugar
20g Light Brown Sugar.
CARROT PEARLS
200g Carrot Puree
200g Simple Syrup
00g water: 130g sugar
3g Lime Juice
4g Agar Agar.
Method
Poached Vichy Carrot:
Peel carrot and vichy cut
Place carrot rounds, orange juice and sugar into a cryovac bag
Vacuum and seal
Cook 95C/203F sous vide for 2-3 hours until tender
Shock in an ice bath
Remove from the bag and reserve in the cooler until needed
Microwave Carrot Cake:
Sift together dry ingredients
Whip egg white and egg yolks on high for 1 minute
Add the dry ingredients and mix until combined
Add the olive oil and mix until combined
Pour into an isi canister
Charge with N20 twice
Allow to sit 10 minutes
Cut 4 slits in the bottom of a paper cup
Use isi canister to fill cups ½ way
Microwave 40 sec to 1 minute
Cool for a few seconds
Remove cup
Break into abstract pieces and reserve
Cream Cheese Chaud Froid:
Mix the dry ingredients well
Puree the cream cheese and milk until smooth
Slowly add the dry ingredients and mix until homogenous
Vacuum and seal in a cryovac bag
Cook at 90C/194F sous vide 9 minutes
Pour onto serving platter and allow to set
Chill until needed
Boozy Sultanas:
Place in a cryovac bag, tightly vacuum and seal
Allow to mature at least 24 hours in the cooler
Remove from the bag, drain if needed and reserve
Candied Walnuts:
Toss the walnuts together with the egg whites just until moist and sticky
Add the sugars and toss well making sure all of the nuts are coated
Cook in a 325F convection oven tossing frequently until the outside of the nuts are completely dry
Carrot Pearls:
As needed Grapeseed Oil
Freeze grape seed oil overnight
Combine all the ingredients in a small sauce pan
Bring to a boil for 2 -3 minutes mixing constantly
Allow to cool just briefly
Pour into a squeeze bottle keeping excess hot so that it remains liquid
Drip droplets of the carrot mixture into the cold oil one by one
Allow to set for 1 to 2 minutes
Strain
Rinse carefully in cold water
Reserve in the cooler
Burnt Cinnamon:
Blacken cinnamon stick over a gas flame
If stick smolders smother it or blow it out
Return to the flame until the stick is charred
Cool completely
Grind in a spice grinder
Place in the center of a piece of cheesecloth that has at least 4 layers of material
Tie the top together
Use sachet to sprinkle the burnt cinnamon
