carotte&orange

Carotte & Orange

It consists of a creamy carrot, a roasted carrot in an orange-flavored caramel, a light cream cheese cream, a soft carrot cake, a carrot-orange confit, a refreshing orange sorbet, and crispy carrot chips. I hope you like it !

⏱️ Time: 1h20

🔪 Difficulty: Level 2/5

⚠️ Allergens: , gluten, egg products, alcohol, lactose

⚙️ Options: gluten free

Required Ingredients

Number of servings:

Ingredient	Quantity	Unit
Preparation 1: Carrot Cream
Carrot Juice	91	g
Granulated Sugar	30	g
Egg Yolks	20	g
Gelatin Sheet	2	g
Unsalted Butter	17	g
Preparation 2: Carrot Cake
Whole Eggs	50	g
Sugar	30	g
Flour T45	32	g
Neutral Oil	25	g
Baking Powder	3	g
Almond Powder	10	g
Grated Carrot	70	g
Cinnamon Powder	1	g
Salt	1	g
Preparation 3: Carrot Chips and Powder
Whole Carrot	1	piece
Preparation 4: Orange Sorbet
Fresh Orange Juice	130	g
Water	25	g
Granulated Sugar	12	g
Glucose or Neutral Honey	30	g
Grand Marnier	5	g
Preparation 5: Orange Caramel
Granulated Sugar	60	g
Fresh Orange Juice	200	g
Cinnamon Stick	1	stick
Clove	3	pieces
Star Anise	1	piece
Orange Zest	1	piece
Preparation 6: Hollowed Carrot
Whole Carrot	2	pieces
Orange Caramel	250	g
Preparation 7: Carrot & Orange Confit
Orange Juice	30	g
Carrot Juice	130	g
Orange Supremes	30	g
Pectin	6	g
Preparation 8: Cream Cheese
Cream Cheese	50	g
Liquid Cream 30% Fat	25	g
Powdered Sugar	5	g

Step 1: Carrot cremeux

Juice your carrot juice for the whole recipe.
Squeeze your oranges for the recipe and put the leftover orange in a jar of water with sparkling water and season with sugar, cinnamon and lemon. You can use it for the sorbet.
Rehydrate your gelatin in a bowl of cold water.
Heat your carrot juice.
Whisk your egg yolks vigorously with your caster sugar
Pour your carrot juice onto your egg yolk/sugar mixture, mixing, and return to the heat.
Stop cooking with your gelatin and mix to melt it well
Cool your preparation between 35°C and 40°C and add your butter cut into small pieces. Mix then set aside at 4°C.

Chef Vico's tip: For creamy dishes, I advise you to stop cooking at 78/79°C to avoid overcooking your mixture, which will bring out the taste of the egg and can also alter the final texture of your preparation. If you don't have a thermometer, you can tell when a creamy dish is cooked when it stops "foaming" and thickens, or by running your finger over a spatula, the creamy dish should not flow.

Congratulations, step 1 is completed ! Let’s continue !

Step 2: Carrot Cake

Preheat your oven to 165°C.
Grate your carrots and put them in a bowl.
Beat your eggs with your sugar.
Sift your flour with your baking powder and add it to your mixture.
Add the rest of your powders, homogenize.
Add your oil little by little then your grated carrots.
Pour your preparation into buttered molds and bake for at least 15 minutes.
Check the cooking using a knife.

Chef Vico's tip: The more you beat your eggs, the more your cake will have a "fluffy" texture. As soon as they come out of the oven, I advise you to wrap them in film or a tea towel to keep the moisture inside.

Step 3: Orange caramel and hollowed carrot

Preheat your oven to 160°C.
Hollow out your carrots using a paring knife, removing the center to form a rectangle.
Caramelize your sugar and deglaze with your hot orange juice.
Add the seasoning and let reduce for a few minutes.
Pour in your hollowed-out carrots and cover. Let it boil for a few minutes then pour 3/4 of your caramel with the carrots into a container and finish cooking in the oven.
Keep the rest of the caramel for the rest of the recipe.
Finish cooking so that "the carrots are cooked". Set your carrots aside.

Chef Vico's tip: Keep an eye on the cooking of your carrots, they should be tender but not too soft. For an extra touch, you can add a pinch of cinnamon to your caramel to enhance the flavors.

Step 4: Orange Sorbet

Pour the ingredients into a saucepan and bring to the boil.
Cool the mixture to 4°C and add the Grand Marnier.
Place in your ice cream maker and store in the freezer.

Chef Vico's tip: If you have access to stabilizers, I recommend using between 0.3% and 0.6% of your total mass. It also depends on the amount of alcohol you put in, which acts as a natural stabilizer. The reason why the alcohol is added cold is to prevent some of it from evaporating.

Step 5: Carrot chips and powder

Take advantage of the heat of your oven and leave it off until it cools to 80°C.
Peel your carrots to make very thin carrot tagliatelle.
Arrange them on a baking mat and bake them until your chips are completely dry.
Keep some for dressing and blend the other part in a spice blender to obtain a powder.

Chef Vico's tip: I advise you to blend your powder at the last moment to prevent it from regaining moisture. You can also keep your chips in your turned-off oven. If you have trouble blending it, when dressing, you can, using a sieve and a brush, crush your chips. It will produce a powder.

Step 6: Carrot and orange confit

Take the segments from your orange and heat your juices and segments to around 40°C.
Add your pectin in a drizzle while mixing and boil the preparation for one minute.
Pour into a container and set aside in the cold.

Chef Vico's tip: To check the texture, you can use a cold plate. Once cooled, the preparation should have a jam-like texture.

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Cheese cream

Whip your cream until it has a texture close to fromage blanc with your icing sugar and mix with the fromage blanc.

Chef Vico's tip: If your mixture is too small in quantity and impractical, you can whip it all at once. You can also add a few grams of lemon juice to set the cream.

Congratulations, you have completed the whole recipe! All you have to do now is plate and treat your guests! 😊

Plating Suggestion

On the right side of the plate, shape your carrot cake into a crescent using a ring mold and soak it with your remaining orange caramel. Fill half of the crescent with your orange cream and the other half with your whipped cream cheese.

Take your heated hollowed carrots and place them on the left side of the plate, facing your cake. Open the hollow and pipe your carrot/orange confit inside.

Pipe dots of confit onto your cake and add carrot chips to your dessert. Finally, dust your carrot powder using a sieve and a brush. You can also add carrot tops or flowers for a pleasant, natural touch.

When ready to serve, place a quenelle of orange ice cream on your cake. You can also add a small jug of your remaining caramel sauce to accompany this dessert. Enjoy!:)

I’d like to congratulate you and thank you for trying to reproduce this recipe. I hope you are satisfied with the result 🙂

Chef Vico