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Chef Michael Meredith of Merediths
Chef Michael Meredith
365 Dominion Road
Auckland, New Zealand
+64 9 623-3140
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Carrot Sponge Cake, Black  Sesame, Bay Leaf Foam, and Chocolate Flakes

Carrot Sponge Cake, Black Sesame, Bay Leaf Foam, and Chocolate Flakes
Chef Michael Meredith of Merediths – Auckland, New Zealand
Adapted by
May 2010
Yield: 4 Servings


Carrot Sponge Cake:
3 carrots, peeled and grated
1 cup orange juice
1 cup brown sugar
200 grams butter
125 grams castor sugar
4 eggs
3 cups high grade flour
2 teaspoons baking powder
1 teaspoon baking soda
Yogurt powder

Black Sesame Ice Cream:
200 milliliters cream
200 milliliters milk
100 milliliters sugar syrup
4 egg yolks
50 grams castor sugar
Black sesame seed paste

Bay Leaf Crème:
400 millilters bay leaf-infused crème Anglaise
1 sheet gelatin, softened

Dried Carrots:
1 carrot
Sugar syrup, as needed

Poached Baby Carrots:
8 baby carrots, tops trimmed
Pinch saffron threads
Sugar syrup, as needed

25 grams honey
160 grams castor sugar
62 grams glucose
30 milliliters water
7 grams baking soda

To Assemble and Serve:
Shaved chocolate

For the Carrot Sponge Cake:
Combine the grated carrots, orange juice, and brown sugar and let the mixture soak overnight. Put it in  a blender and blend to a coarse puree. Preheat the oven to 170°C. In a mixer, cream the butter and sugar, and add one egg at a time until well incorporated. Stir in the carrot pulp and mix well. Sift together the flour, baking powder and soda, and fold into the carrot mixture. Pour the batter into a cake tin and bake for 30 minutes.

Let it cool before cutting into portions. Trim the edges of the cake and dry them in a low oven until crisp. Crumble them and mix with the yogurt powder to taste.

For the Black Sesame Ice Cream:
Heat the cream, milk, and syrup to just under a boil. In a bowl, whisk the yolks with the sugar, and then pour in the hot cream while whisking. Return to the pot and cook until thickened. Let the mixture cool, and then add the sesame paste to taste. Pour into Pacojet beaker and freeze; process when needed.

For the Bay Leaf Crème:
Mix the softened gelatin into the warm crème Anglaise until dissolved. Chill the crème, and then pour into a food whipper siphon; charge twice, shake well, and keep in the refrigerator.

Dried Carrots:
Shave the carrot into strips, brush with sugar syrup, and dehydrate until crisp.

Poached Baby Carrots:
Poach the baby carrots in saffron-infused sugar syrup until tender.

For the Honey Comb:
Bring the honey, sugar, glucose, and water to a light caramel. Add the baking soda and whisk well until it foams up. Pour the foaming caramel onto a greased sheet pan and let cool; crumble before using.

To Assemble and Serve:
Crumb carrot sponge cake and lightly warm in the oven. Place half of the crumbed cake into bottom of the bowl, top with bay leaf crème foam, followed by small scoops of black sesame ice cream. Foam some more bay leaf crème on top of ice cream; then add rest of crumbed cake. Add a mound of the crisped carrot cake crumbs and crushed honeycomb; garnish with 2 poached baby carrots, dried carrot pieces, and shaved chocolate.


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