- Carrot parfait
- 360g carrot puree
- 250g sugar
- 50g water
- 500g double cream
- 9 egg yolks
- ?Carrot sorbet
- 1kg carrot juice
- 160g sugar
- 100g pro sorbet
- Orange and cardamom cake
- 1 litre orange juice, reduced to 300g with 10 cardamom pods
- 65g reduced orange juice
- 175g soft butter
- 175g light brown sugar
- Zest of 4 oranges
- 3 eggs
- 175g self raising flour
- Cinnamon macaroons
- 375g icing sugar
- 5g cocoa powder
- 5g ground coffee
- 1 tsp ground cinnamon
- 15g plain flour
- 180g egg white
- 75g caster sugar
- Pastry cream to fill
Carrot parfait, sorbet, cinnamon macaroon, orange and cardamom cake
Matt Gillan
4th March 2011
Carrot parfait, sorbet, cinnamon macaroon, orange and cardamom cake
Carrot parfait, sorbet, cinnamon macaroon, orange and cardamom cake from Matt Gillan, The Pass Restaurant
Ingredients
Method
Carrot parfait
Whip the cream to a soft peak. Whip the egg yolks and bring sugar and water to 121?c. Pour sugar onto egg yolks and whip until cold.
Add the puree to the yolks then fold cream into egg mix.
?Carrot sorbet
Pipe into moulds.
Mix all ingredients together and put into a paco jet beaker.
Freeze.
Orange and cardamom cake
Cream the butter and sugar. Beat the eggs and add a little at a time until fully incorporated. Add the orange zest and syrup. Fold in the flour.
Pour into a bread tin and bake for 20 minutes at 180?c
Remove from oven and place on wire rack. Allow to cool then chill.
Cinnamon macaroons
Sieve flour, icing sugar, cocoa powder, coffee and cinnamon. Whisk the egg whites until firm then add the caster sugar. Fold the dry ingredients into the egg white. Put into piping bag pipe small dots. Put into an oven set at 105?c until crisp.
When cold, fill with pastry cream.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
