Carrot cake yogurt blood orange

Pastry recipe
Andres Lara

Andres Lara

Pastry Chef
Born in Chicago of Colombian parents, Pastry Chef Andres Lara enjoyed a multicultural upbringing which embraced his Latin heritage and set the stage for his multinational pastry career. It was during ...
  1. Carrot cake

    Ingredients

    • Egg - 188g
    • muscovado sugar - 188g
    • Grated carrot - 375g
    • flour T55 - 188g
    • Cinnamon (powder) - 5g
    • nutmeg (powder) - 3g
    • Hazel (powder) - 90g
    • orange peel (dices) - 1
    • grapeseed oil - 140g
    • Chopped walnuts - 150g

    1. Whip together whole eggs and muscovado sugar.
    2. Slowly emulsify in the grapeseed oil until homogonize.
    3. Fold in Dry ingredients, grated carrots and orange zest.
    4. Bake 160°C.
    5. 160mm Silikomart round molds-400gr per mold.

  2. Gelified Peach/blood orange

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 550 g
    • Carrot (juice) - 275g
    • Dextrose - 80g
    • Gellan - 5g
    • xanthan - 0,5g

    1. Blend the Gelespessa into the purees.
    2. Disperse the Gellan gum over the surface (mixed with sugars).
    3. Heat to a boil. Blend.
    4. Cast 130g in a 14cm mold.
    5. Reserve extra for decoration.
    6. Freeze.

    In this step

  3. Zephyr Greek yogurt Mousse

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 125 g

    1. Infuse Blood orange puree with vanilla beans + orange zest.
    2. Next day strain and rescale.
    3. Warm to 30°C. Add bloomed gelatin.
    4. Homogonize with yogurt.
    5. Emulsify with Melted couverture.
    6. At 28°C fold in the whipped cream.

    In this step

  4. Yogurt Crumble

    Ingredients

    • Butter - 400g
    • flour T55 - 400g

    1. Blend cold butter into dry.
    2. Bake 160°C.

  5. Finish

    1. Spray 60/40 White.
    2. Decorate as desired.
    3. Micro carrot tops.
    4. Fresh Peaches / Blood oranges.

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