Carrot Cake Verrine

Name: Carrot Cake Verrine
Ingredients: 2.5 g silver gelatin sheet; 70 g Valrhona Ivoire white chocolate, 35%; 5 g silver gelatin sheets; 200 g carrot juice; 50 g heavy cream / double cream; 50 g heavy cream / double cream; 125 g mascarpone cheese; 182 g granulated sugar (US); 126 g all-purpose flour / plain flour; 126 g all-purpose flour / plain flour; Pinch of salt; 3 g baking soda; 1 g baking powder; 1 g ginger powder; 4 g cinnamon powder; 42 g canola oil; 27 g orange juice, freshly squeezed; 2 large eggs; 224 g carrots, shredded; Valrhona Dulcey blond, 32%, tempered; Valrhona Opalys white chocolate crunchy pearls, 33%; Edible flowers

Preparation info

Yields
15
( 112 g glass

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Carrot Cream

2.5 g silver gelatin sheet
175 g heavy cream / double cream

Dessert

Method

Carrot Cream

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Cook cream, carrots, sugar and cinnamon until carrots are soft.
Stir in gelatin and white chocolate to dissolve and purée with a blender until smooth.

Ingredients

Carrot Cream

Method

Carrot Cream

Carrot Jelly