Buttermilk foam, carrot jam and flaked almonds
- medium
- 8
- 45 minutes plus overnight dehydrating time
Carrots are naturally sweet, so it makes sense that they work in a dessert (just look at the famous sweet carrot halwa from Indian cuisine). Here, they’re turned into a vanilla and cardamom-scented carrot jam and a vibrant carrot coulis, brought together with an aerated buttermilk and orange foam with crunchy carrot cake crumbs on top.
No siphon gun for the buttermilk foam? Reduce the buttermilk to 80g and the icing sugar to 25g. Add all the ingredients to a bowl and use an electric whisk to whip the mixture to soft peaks.
Ingredients
Metric
Imperial
- 200g leftover carrot cake, crumbled
- 4 tbsp of flaked almonds
- lemon balm cress, to garnish
Carrot coulis
- 200g of carrot juice
- 100g of caster sugar
- 1 lemon, juiced
Carrot jam
- 500g of carrots, coarsely grated
- 100g of jam sugar
- 7 green cardamom pods, seeds extracted and crushed
- 1 vanilla pod, split and seeds scraped
- 1/2 lemon, juiced
Buttermilk foam
- 500g of buttermilk
- 250g of double cream
- 1 orange, finely zested, plus half its juice
- 125g of icing sugar
- 1 vanilla pod, split and seeds scraped
Equipment
- Espuma gun
Method
Preheat the oven to 50°C or set up a dehydrator. Put the crumbled carrot cake on a tray and into the oven or dehydrator overnight, until the crumbs are super crisp. Keep in an airtight container until needed
- 200g leftover carrot cake, crumbled
Put all the ingredients for the carrot coulis in a small saucepan over a medium heat. Leave to simmer and reduce until syrupy. Transfer to a squeezy bottle and keep in the fridge until needed
- 200g of carrot juice
- 100g of caster sugar
- 1 lemon, juiced
To make the carrot jam, put all the ingredients in a saucepan and gently cook, stirring regularly, until it reaches 105°C. Leave to cool, then keep covered in the fridge until needed
- 500g of carrots, coarsely grated
- 100g of jam sugar
- 7 green cardamom pods, seeds extracted and crushed
- 1 vanilla pod, split and seeds scraped
- 1/2 lemon, juiced
To make the buttermilk foam, whisk all the ingredients together until fully combined. Transfer the mixture into a whipped cream dispenser and, when ready to serve, charge it with gas
- 500g of buttermilk
- 250g of double cream
- 1 orange, finely zested, plus half its juice
- 125g of icing sugar
- 1 vanilla pod, split and seeds scraped
To serve, add a spoonful of the carrot jam to the base of each bowl, then top with some flaked almonds. Add the whipped buttermilk foam on top, filling the bowl, then sprinkle the top with the crispy carrot cake crumbs. Drizzle the carrot coulis on top, then finish with lemon balm cress.
- 4 tbsp of flaked almonds
- lemon balm cress, to garnish
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