As soon as I’ve met purple haze carrots it was love at first sight…
The inusual purple color seduced me immediately at the market and I couldn’t avoid bringing it home for a little adventure…
Purple haze carrot cake
300 g sugar
300 g purple haze carrots
300 g almonds, powdered
100 g butter, melted
5 g fresh yeast
Pre-heat the oven to 180ºC.
Grease a cake pan and line with parchment.
Cook the carrots.
Remove the white interior and use only the purple part.
Purée the carrot. Set aside.
Whisk the eggs with sugar.
Add the carrot puree, the powdered almond, yeast and at last the butter.
Pour the dough into the pan and bake until cooked.
Purple haze carrot is native to Eastern Mediterranean and Southeastern Asia. It has a softer taste than common carrot resembling in taste to beetroot.
50 g butter, melted
100 g sugar
500 ml orange juice
30 g flour
Pre-heat the oven to 190ºC.
Combine all the ingredients together.
Refrigerate for 2 hours.
Pour the mixture over a silpat with the desired.
Bake for 10 minutes or until the edges are slightly golden brown.
Let them cool down to stiff.
Crispy orange slices:
Cut thin orange slices (with a mandoline).
Sprinkle generously with icing sugar.
Bake at 140ºC on a silpat or parchment paper.
1 l milk
180 g sugar
2 drops of orange blossom water (azahar)
In a bowl whisk the egg yolks with sugar and a little bit of milk.
Bring the remaining milk to boil with the peeled and chopped ginger.
Remove the milk from heat and pour it into the egg mixture stirring constantly.
Sieve and bring to medium heat to thicken and without passing 85ºC.
The custard is ready when it stays at the back of a spoon.
Add the orange blossom water drops.
Refrigerate covered in wrap film.
Makes 1 liter:
192 g whole milk
42 g cream (35% fat)
33 g powdered milk
151 g dextrose
74 g sugar
8 g “neutro” for ice cream
500 g whole yoghurt
Combine milk, powdered milk, dextrose and cream.
Bring to low heat until 40ºC.
Add the neutro combined with sugar.
When the mixture reaches 85ºC remove from heat.
Cool the mixture until 4ºC and let it rest for 12 hours.
Add the yoghurt at the moment you pour the mixture into the ice cream machine.
Pour the ice-cream in a container and cover with wrap film.
Freeze at -18ºC.
(recipe from the EHIB book, “Basic ice cream recipes”, Xisco Jordà and Pedro Riera)
Prepare a syrup with equal amounts of water and bring to boil until all the sugar dissolves.
Finely chop mint leaves and add to the syrup.