Carrot Cake, Honeycomb and Cardamom Caramel Cream

Name: Carrot Cake, Honeycomb and Cardamom Caramel Cream
Yield: Serves 6–8
Cuisine: France
Ingredients: 100 g (3½ oz) raw honey, plus 1 tablespoon extra; 3 eggs; 1 teaspoon freshly grated nutmeg; 1 sheet silver-strength gelatine, bloomed; 160 g (5¾ oz/¾ cup) sugar; 160 g (5¾ oz) cake flour; 40 g (1½ oz) glucose; pinch of salt; 160 g (5¾ oz/¾ cup) caster (superfine) sugar; 200 g (7 oz) carrots, blanched and puréed; 7 g (¼ oz) bicarbonate of soda (baking soda); 125 ml (4 fl oz) milk; 25 g (1 oz) cardamom pods, bruised; 7 g (¼ oz) kappa carrageenan; 155 g (5½ oz) caster sugar; 75 g (2½ oz) almond meal; 200 g (7 oz) thick (double) cream; 500 ml (17 fl oz/2 cups) milk; edible flowers; 10 g (¼ oz) baking powder; 1 tablespoon cider vinegar; 150 ml (5 fl oz) grapeseed oil; multicoloured carrots, shaved; 350 g (12 oz) unsalted butter, cubed; 1 tablespoon sugar; 1 tablespoon water; 1 teaspoon coriander seeds; 270 g (9½ oz/1¼ cups) caster (superfine) sugar; 4 g (⅛ oz) agar-agar; ½ cinnamon stick

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe one day ahead.

Ingredients

5 green cardamom pods
10 cloves
½ cinnamon stick
1

Europe
France
Dessert
Cake
Mediterranean

Method

To make the sorbet, combine 200 ml (7 fl oz) of water with the sugar and glucose in a saucepan and bring to a simmer, then allow to cool. Add the honey to the sugar syrup and bring to the boil. Remove from