‘Memories of Carrot Cake’

Components

Pistachio ice cream

Orange meringue

Carrot cake

Carrot noodles

Orange custard

Sous vide carrots

Carrot tops

Ground green pistachio nuts

Pistachio ice cream

75g cream

40g glucose

25g sugar

2g pectin

150ml milk

25g pistachio paste (coloured and sweetened)

Special equipment

Pacojet

Pacojet canisters

· Place the cream and glucose into a heavy based saucepan and bring to the boil

· Mix pectin and sugar to combine

· Once cream is boiling, add the pectin and sugar and continue to boil until pectin is fully dissolved

· Once dissolved add the milk and pistachio paste and bring to the boil. Once boiled pass the mix through a chinois and pour into a Paco container. Freeze for 24 hours

· Once frozen, Pacotise the ice cream and place into freezer ready to use

Orange Meringue

500g egg white

200g sugar

50g dehydrated orange rind powder

· Place egg whites into an electric mixer with whisk attachment and whisk at full speed while adding sugar slowly, until all sugar is incorporated and firm peaks are reached. Whisk in orange powder.

· Prepare an oven tray with baking paper and spread meringue onto it

· Bake in oven at 60˚C for 12 hours. Once dried, break meringue into golfball-sized pieces and store in airtight container ready for use.

Carrot Cake

200g sugar

5g salt

100g flour

5g ground cinnamon

2g baking powder

120g whole eggs

100ml vegetable oil

125g grated carrot

20g chopped walnuts

· Preheat oven to 180˚C

· Sift sugar, salt, flour, cinnamon and baking powder into a bowl and set aside

· Whisk the eggs in an electric mixer with whisk attachment until pale. Slowly add the oil to eggs until fully incorporated

· Fold the dry mix into egg mixture

· Line a baking tray with baking paper and pour mix into tray

· Bake in oven at 180˚C for 10 minutes or until firm and coloured. Remove from oven and allow to cool. Once cooled, break cake into 10 relatively equal pieces and satore in airtight container ready to use.

Carrot noodles

200ml carrot juice

1.8g agar agar

30g sugar

10ml lemon juice

Special equipment

3mm diameter PVC piping cut into lengths of 60cm

Syringe

· Place all ingredients into a heavy-based saucepan and bring to the boil. Once boiled, pass through a chinois and reserve liquid.

· Suck up some of liquid into a syringe. Using syringe, pipe liquid into lengths of 3.5mm diameter PVC piping cut to lengths of 60cm.

· Place PVC piping into fridge and allow mixture to set.

· Once set, use syringe filled with air to force noodle out of pipe. Place noodles into one plastic cup each and store in fridge ready to use.

Orange Custard

300ml cream

3 whole eggs

Juice and zest of 1 orange

50g sugar

· Place cream, eggs, orange juice and sugar into heavy-based saucepan and onto a hot stove. Whisk custard until the mixture coats the back of a spoon. Remove from stove and pass custard through chinois.

· Allow to cool in the fridge. Once cooled, add zest and transfer mixture to disposable piping bags. Store in fridge ready to use.

Sous Vide Carrots

2 carrots, peeled

100g butter

40g palm sugar

10ml lemon vinegar

Juice of 1 orange

Special equipment

Vacuum pack machine

Vacuum pack bags of 500ml capacity

Thermoregulator

· Cut carrots into discs of 1cm thickness and 1.5cm diameter. Turn the edges to neaten them.

· Place carrots and all other ingredients into a vacuum pack bag and vacuum to 1 bar.

· Place the bag into Thermoregulator at 90˚C for 1 hour, or until the carrots are completely cooked. Place into fridge ready to use.

Ground green pistachio nuts

Select 20g of the best and most colourful nuts and grind to a coarse grind (ie: not a powder)

To plate the dish

· Pipe orange custard onto a polished plate, and swipe across plate neatly with a palette knife

· Place carrot cake on top of the custard, then place the noodle randomly on top of cake across plate

· Place the vacuum pack bag with the carrots in it into a pot of boiling water for 5 minutes. Once hot, open the bag and pour the contents into a bowl. Place 3 pieces of carrot on plate randomly.

· Place 3 pieces of meringue on the plate and carrot tops on carrot pieces.

· Place scoop of pistachio icecream on top of carrot cake

· Sprinkle ground pistachio nuts over dish and serve.