Carrot and orange sorbet
with Kumabo chocolate
(Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Sorbet
| Ingredients | Preparation |
|---|---|
|
100 g
carrot
100 g orange 20 g sugar 1 g cardamom Pinch of salt 10 g dextrose 10 g glucose |
Steam the baby carrots, add the other ingredients, freeze and make into a sorbet in the Pacojet. |
Kumabo chocolate sponge
| Ingredients | Preparation |
|---|---|
|
20 g
water
30 g sugar 75 g dark chocolate Callebaut Finest Selection Kumabo 50 g flour 3 eggs 2 egg whites |
Heat the water, and dissolve the sugar and chocolate in it. Then add the flour, the eggs and the egg whites. Pour into a pressurized bottle, a rubber pipe or plastic mould and finish in the microwave oven for 45 seconds. |
Kumabo ganache
| Ingredients | Preparation |
|---|---|
|
20 cl
cream
30 g dark chocolate Callebaut Finest Selection Kumabo |
Boil the cream and melt the chocolate in it. Keep in the piping bag. |
Finishing and presentation
- 20 cl infusion of flowers
- Mixture of petals
- Fruit jelly
- Caramelised, dried carrot chips
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.
