Method
Carrot Cake
Set the blades running at Speed 10 and drop nutmeg and cinnamon stick through the hole in the TM lid, grind 15 seconds. Turn off blades and add the ginger.
Set the blades running at Speed 6 and drop in the carrots one at a time until finely chopped.
Add crème frâiche and eggs and mix at Speed 8 for 2 seconds, then bring down to Speed 6 and slowly add the (pre-weighed) oil. Mix for 10 seconds.
Set to Speed 5 and add salt, bicarbonate of soda, sugar, flour one after the other. Mix 20 seconds/Speed 8.
Bake in 2 lined 20cm square cake tins in a pre-heated 140°C fan oven until done.
Cream Cheese Ice Cream
Heat the milk and egg yolks 5 minutes/80ºC/Speed 10. Note – the 80°C light will still be flashing.
Add the rest of the ingredients and cook 4 minutes/80ºC/Speed 10. Pour out immediately into a shallow bowl over ice, cool, then refrigerate. Note – at this point the mixture is quite thin; it will thicken as it cools.
Leave in the fridge for 24 hours to allow the flavour to mature.
Churn in a conventional ice cream machine then keep in a -12°C freezer until ready to serve. (Alternatively, Janie says you can freeze the mixture in a shallow box, divide it into chunks and blend in the Thermomix at Speed 5 to 6 instead if you haven’t got an ice cream machine – you may have to stir with the TM spatula through the hole in the TM lid if working with more than 1 litre of ice cream at a time.)
Carrot Tuile
Melt sugar and glucose in a pan on the hob to caramel, pour out on a smooth cold surface and leave to set until rock hard.
Break into shards and grind 10 seconds/Speed 10 to powder. Add carrot and grind 15 seconds/Speed 9 to keep some texture. Sprinkle into a mold on a silpat mat to form your desired shape. Cook in a 150ºC oven just until melted. Cool the tuiles and use straight away or keep in an air tight box for 2 to 3 days.