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Passion Infused Carrot Cake with Carrot and Sour Cream Sorbet

Adapted from Marcus Samuelsson

 

Wine Suggestion
Orange Muscat

 

Yield: 10 servings

Carrot Cake

2 cups unsifted flour
1 teaspoon salt
1½ teaspoons baking soda
1 teaspoon baking powder
2 cups sugar
2 teaspoons cinnamon
4 eggs
1½ cups cooking oil
2 cups carrots, grated
½ cup walnuts, chopped
« cup raisins
8 ounces crushed pineapple

Passion Fruit Curd

Yield: about 5 cups

8 ounces eggs
16 ounces sugar
12 ounces butter
6 ounces passion fruit purée (La Fruitière passion fruit purée is available at specialty stores.)
1 stalk lemongrass, crushed

Combine flour, salt, baking soda and baking powder. Add the sugar and all remaining ingredients. Stir well. Bake in a bread loaf pan at 350°F until cake is done. When cake is cool, cut a cylinder-shaped incision in the bottom of the cake and fill it with Passion Fruit Curd using a pastry bag.

Bring to a boil the passion fruit purée and the lemongrass. Mix the eggs and the sugar well. Set it over a water bath until it thickens. Add the butter and mix it well. Strain it through a chinois. Cool it down in an ice bath.

Carrot and Sour Cream Sorbet

Yield: ½ quart

Carrot Sorbet

12½ ounces orange juice
4½ ounces sugar
½ ounce cardamom
Juice from ½ lemon

Boil all the ingredients except the lemon juice for 2 minutes. Cool down. Add the lemon juice. Strain. Cool. Run mixture through an ice cream machine.

Sour Cream Sorbet

Yield: a generous ½ quart

17 fluid ounces milk
6½ ounces sugar
½ vanilla bean
1 pound sour cream

Bring all the ingredients except the sour cream to a boil. Cool. Add the sour cream. Run through the ice cream machine. Run different layers of carrot sorbet and sour cream sorbet.

Carrot Shot

2 carrots
Juice from 2 oranges

Run the carrots through a juicer. Combine the carrot and orange juice. Fill a shot glass half way with carrot-orange juice. Top with passion fruit foam.

Passion Fruit Foam

Yield: 2 cups

3½ ounces passion fruit purée (La Fruitière passion fruit purée is available at specialty stores.)
3½ ounces simple syrup
1 gelatin sheet

Warm up the simple syrup and the gelatin sheet until they melt. Whisk vigorously. Add the passion fruit purée. Cool down.

Passion Fruit Sauce

Yield: 1« cups

8 ounces passion fruit purée (La Fruitière passion fruit purée is available at specialty stores.)
1 vanilla bean
3 ounces sugar

Add all ingredients in a pot and cook until it is reduced more than half way

Candied Carrots

1 carrot, very large
2 cups simple syrup
1 star anise
2 sticks cinnamon
3 whole cardamoms

Make julienned carrots with a mandoline and place in a small saucepot. Add simple syrup, star anise, whole cardamoms and the cinnamon sticks. Cook until the carrots are candied. Place the candied carrots on top of the carrot cake before serving.

To serve, drizzle passion fruit sauce on the serving plate. Place the infused carrot cake on the plate. Put some candied carrots on top of the cake. Top with a quenelle of the carrot and sour cream sorbet. Pour carrot juice half way in a shot glass and top with passion fruit foam.

 

  


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