Cupcakes with white chocolate and feijoa
2020-08-13 / test@t
Carrot ice cream with nuts, caramel and cookies
Despite the onset of cold weather and the rainy season, we know how to "shrug off the clouds" and always be in a good mood! Make spicy, spicy-flavored desserts. And certainly warming golden-orange colors
Ingredients
- 3 very fresh egg yolks, size C0
- 100 g of sugar
- 300 ml carrot juice (fresh or ready-made, sugar free)
- 350 ml cream 30-38% fat
- 0.5 tsp. ground cinnamon and ginger powder
- 100 g shortbread cookies
- 150 ml cream, 30-38% fat
- 100 g of sugar
- 30 g butter
- a pinch of salt
- 50 g nuts (hazelnuts, walnuts or pecans)
- 30 g regular sugar
- 20 g cane sugar
STEP-BY-STEP COOKING RECIPE
Step 1
For caramel in a heavy-bottomed saucepan, melt the sugar until amber in color, gently (sugar splashes!) Add warm cream and stir until smooth. Add oil and salt and stir. Cool to room temperature.
Step 2
For the caramelized nuts, cook a simple sugar syrup using 30 ml of water and regular sugar. Drizzle over nuts, mix well, sprinkle with brown sugar, stir. Place the nuts on a baking sheet lined with baking paper and dry in the oven at 160 ° C until golden brown, 15–20 minutes, cool.
Step 3
Return the juice with yellow cooking: 1 h + freeze the kami in a saucepan and cook over low heat, stirring constantly, until slightly thickened. The mixture should not heat up above 83–84 ° C, otherwise the yolks will curl. Remove from heat and cool to room temperature, covering directly the surface of the cream with a film.
Step 4
Whip the very cold cream into a stable foam and stir in portions into the cooled carrot cream, stirring with a spatula from bottom to top.
Step 5
Place the ice cream in a container in which it will freeze, in layers, sprinkling with pieces of cookies, nuts and a teaspoon of caramel.
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