Carrot dessert

Name: Carrot dessert
Ingredients: 950 g Cream cheese; 47 g Flour; 245 g Fine sugar; 175 g Water; 175 g Cream; 5 Egg yolks; 3 eggs (m); spice mix of star anise, cinnamon, and licorice; 250 g organic carrot juice; silicone mold carota 20; 5 g Kappa; 250 g Orange purée; 10 g Sugar syrup; 1 Baking powder; 375 g Self-raising flour; 220 g Cane sugar; 2 Ground cinnamon; 1 Egg; 125 ml Sunflower oil; 180 ml Whole milk; 100 g finely grated carrot; 60 g chopped walnuts; 300 g Cream cheese; 150 g Greek yogurt; spice mix of star anise, cinnamon, and licorice; 60 g Icing sugar; 200 g Sugar; 20 g Butter; 50 ml Water; 175 ml Cream

This carrot dessert has a bouquet of flavors from star anise, cinnamon, and licorice.

Ingredients

950gCream cheese

47gFlour

245gFine sugar

175gWater

175gCream

5Egg yolks

3eggs (m)

spice mix of star anise, cinnamon, and licorice

250gorganic carrot juice

silicone mold carota 20

5gKappa

250gOrange purée

10gSugar syrup

1Baking powder

375gSelf-raising flour

220gCane sugar

2Ground cinnamon

1Egg

125mlSunflower oil

180mlWhole milk

100gfinely grated carrot

60gchopped walnuts

300gCream cheese

150gGreek yogurt

60gIcing sugar

spice mix of star anise, cinnamon, and licorice

200gSugar

20gButter

50mlWater

175mlCream

Salt

250gFondant

Salt

25gButter

silicone mold foresta

Preparation

Mix the cream cheese, flour, fine sugar, cream, water, egg yolks, and eggs in a food processor into a batter.
Pour the batter into a squeeze bottle and fill the carrot molds.
Cover the molds with plastic wrap and steam (100% steam) for about 15 minutes at 82°C.
Let the molds cool and freeze.
For the jelly, infuse the spice mix of star anise, cinnamon, and licorice (a little of each) in the carrot juice over low heat.
Cool the infused carrot juice and strain out the spices before use.
Then mix 250 grams of the infused carrot juice with the orange puree, sugar syrup, and kappa.
Bring the jelly to a boil while stirring.
Let the jelly cool slightly. Make sure it remains liquid.
Skewer the frozen cheesecake onto skewers and dip 1

In a large bowl, mix the baking powder, self-raising flour, ground cinnamon, and cane sugar.
Whisk the egg together with the oil and milk.
Mix this into the flour mixture.
Then add the grated carrot and chopped walnuts.
Pour the batter into a mold and bake for about 25 minutes at 180°C (depending on the height).
Mix the cream cheese, Greek yogurt, and powdered sugar into an icing.
Before serving, cut the cake into pieces and pipe the icing on top.

Infuse the spice mix into the cream over low heat.
Cool the infused cream slightly and strain out the spices before use.
Heat the water with the sugar until it becomes caramel.
Add 175 ml of the warm, infused cream and let everything dissolve well.
Then mix in the butter and, if desired, some salt.

Heat the fondant over low heat until it becomes a light caramel.
Add the butter and salt and mix well.
Pour out thinly onto a baking mat and let cool.
Break the caramel into pieces and process into a powder in the food processor.
Sift the powder onto the mold and press it well into the mold by hand.
Remove excess powder and place in an oven at 170°C until the caramel melts.
Remove from the oven immediately and let the caramel sheets cool slightly before removing them from the mold.