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Carrot and apple dessert

Ingredients

FOR THE CARROT SORBET
  • 400ml freshly squeezed carrot juice
  • 40g sugar
  • 20g cream
    1.  

 

FOR THE SOURDOUGH BREAD CREAM
  • 100g rye flour
  • 200g water
  • 4 egg yolks
  • 100g sugar
  • 280ml milk
    1.  

 

FOR THE APPLES IN BREAD SYRUP
  • 1 apple
  • Rye bread crust
  • Sugar
    1.  

 

FOR THE CARROT FROTH
  • 300ml freshly squeezed carrot juice
  • Juice of ½ lemon
  • ½ tablespoon sugar
  • 1 teaspoon cumin

 

Servings:4Level: advance

1. Make the carrot sorbet. Mix all the required ingredients until sugar dissolves, then freeze. Place the frozen mixture in a blender and blend until the mixture reaches a sorbet-like consistency.

2. Start preparing the sourdough four days ahead of the dinner party. On the first day, in a clay dish mix the 100g of water and 50g of rye flour. Cover the dish and leave at room temperature. The second day add 50g of water and 25g more of rye flour. Repeat the same on the third day and leave to prove for another 24 hours. Whisk the egg yolks and sugar, add 200g of sourdough bread and mix well. In a pot bring the milk to a boil, then slowly pour the egg, sugar and sourdough bread mixture into the milk while stirring. Heat the mixture on a low heat while stirring for 5-12 minutes until the mixture thickens, then leave it to cool.

3. Cut the bread crust off. Bake it in a pre-heated oven at 180° C for around 3 minutes. Then pour the boiling water over the crust, leave it to cool and place in a refrigerator for 24 hours. After a day, strain off the liquid and reduce it by three times. Add the sugar in a 1:1 ratio (the syrup has to be very sweet), then add the apple wedges without the seeds.

4. Make the carrot froth. Whisk all the required ingredients until froth forms. You can add soy lecithin if you have it, then the froth will be stiffer.

5. Place the sourdough bread on a plate, add the apples on the side and a spoonful of the sorbet in the middle. Cover everything with carrot froth.

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Carrot and apple dessert