Name: Carrot Cake, Honeycomb and Cardamom Caramel Cream
Yield: Serves 6–8
Cuisine: France
Ingredients: 25 g (1 oz) cardamom pods, bruised; 7 g (¼ oz) bicarbonate of soda (baking soda); 40 g (1½ oz) glucose; 160 g (5¾ oz) cake flour; 3 eggs; 1 tablespoon water; 1 tablespoon sugar; 1 teaspoon coriander seeds; 1 tablespoon cider vinegar; 25 g (1 oz) honey; 1 teaspoon freshly grated nutmeg; edible flowers; multicoloured carrots, shaved; 125 ml (4 fl oz) milk; 1 litre (35 fl oz/4 cups) thick (double) cream; 160 g (5¾ oz/¾ cup) caster (superfine) sugar; 10 g (¼ oz) baking powder; 5 green cardamom pods; 10 cloves; 225 g (8 oz/1 cup) caster (superfine) sugar; 500 ml (17 fl oz/2 cups) carrot juice; 270 g (9½ oz) eggs; ½ cinnamon stick; 200 g (7 oz) carrots, blanched and puréed; 75 g (2½ oz) almond meal; 200 g (7 oz) thick (double) cream; 500 ml (17 fl oz/2 cups) milk; pinch of salt; 1 sheet silver-strength gelatine, bloomed; 270 g (9½ oz/1¼ cups) caster (superfine) sugar

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
Cake
Dessert
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

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Carrot Cake, Honeycomb and Cardamom Caramel Cream

Ingredients

Method

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