Easy chocolate sponge with carrot and orange sorbet
Experimenting with vegetables in desserts can be very rewarding since they add lovely and surprising flavours, and create a light dessert. In this recipe, orange and carrots account for the sweet flavours with acidic hints. The sponge cake is easy to make and light like air, yet with a powerful taste. A few dots of dark chocolate ganache add a more solid chocolate flavour to the dessert while keeping it light.
- Level:
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Medium
Sorbet
Ingredients: Sorbet
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3.5 ozbaby carrot
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3.5 ozorange(s)
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0.7 ozsugar
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15.4 grcardamom
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1 pinchsalt
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0.4 ozdextrose
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0.4 ozglucose
Preparation: Sorbet
Steam the baby carrots, add the other ingredients, freeze and make into a sorbet in the Pacojet.
Kumabo chocolate sponge
Ingredients: Kumabo chocolate sponge
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0.7 ozwater
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1.1 ozsugar
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2.6 oz
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1.8 ozflour
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3whole egg(s)
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2 piece(s)egg white
Preparation: Kumabo chocolate sponge
Heat the water, and dissolve the sugar and chocolate in it. Then add the flour, the eggs and the egg whites.
Pour into a pressured container, pipe the batter in a plastic container or mould and bake in the microwave oven for 45 seconds at 800W.
Kumabo ganache
Ingredients: Kumabo ganache
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20 clcream
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1.1 oz
Preparation: Kumabo ganache
Boil the cream and melt the chocolate in it. Keep in the piping bag.
Finishing and presentation
Ingredients: Finishing and presentation
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20 clinfusion of flowers
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Q.S.mixture of petals
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Q.S.fruit jelly
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Q.S.caramelised, dried carrot chips
Preparation: Finishing and presentation
Pipe the ganache and fruit jelly droplets onto trays. Arrange the petals on top. Place the chocolate sponge in the middle with a quenelle of sorbet on top. Finish off with the caramelised carrot and pour the lightly warmed infusion of flowers around the content.
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