Carrot Cake with Cream Cheese Sorbet

Name: Carrot Cake with Cream Cheese Sorbet
Ingredients: 350 g (1½ cups) heavy cream; 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 2 silver gelatin sheets (or 4 g powdered gelatin, as directed on package); 112 g (½ cup) water; 56 g (¼ cup) atomized glucose; 336 g (1⅓ cups and 2½ Tbsp) cream cheese, room temperature; 510 g (2 cups) fresh carrot juice; 5 g (1 Tbsp) agar agar; 84 g (⅓ cup and 1½ Tbsp) granulated sugar; 252 g (2 cups and 1 Tbsp) flour; Pinch of salt; 6 g (2 tsp) baking soda; 2 g (½ tsp) baking powder; 8 g (1 Tbsp) cinnamon powder; 364 g (1½ cups and 2 Tbsp) sugar; 2 g (½ tsp) ginger powder; 84 g (⅓ cup and 1 Tbsp) canola oil; 56 g (¼ cup) freshly squeezed orange juice; 4 large eggs; 448 g (16 ounces) shredded carrots; 1 very large carrot; 448 g (1¾ cups) simple syrup; 1 star anise; 1 cinnamon stick

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Carrot Cream

350 g (1½ cups) heavy cream
168 g (6

Cake

Method

Carrot Cream

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Cook heavy cream, carrots, sugar and spices until carrots are soft. Stir in gelatin to dissolve and puree in blender until smooth. Store in refrigerator.

Cream Cheese Sorbet

Bring water, sugar, and glucose to a