From Farm | Veliche

Name: From Farm | Veliche
Ingredients: 40 g Egg yolks; 80 g Blond cassonade; 30 g Rapeseed oil; 15 g Lemon juice; 1 g Ginger powder; 1.5 g Cinamon powder; 0.2 g Nutmeg powder; 70 g Almond powder; 40 g Flour T55; 1 g Sea salt; 25 g Roasted pecan; 80 g Chopped shredded carrot; 60 g Whipped egg whites; 105 g Full fat milk; 3 g Vanilla bean; 30 g Gélatin masse (1/5); 250 g Inspiration 32 Belgian milk couverture chocolate; 400 g Whipped cream 35%; 50 g Fresh cream 35%; 20 g Sugar; 205 g Glucose; 90 g Gelatin Mass (1/5); 110 g Obsession 30 Belgian white chocolate; 40 g Inspiration 32 Belgian milk couverture chocolate; 350 g Mirror glaze neutral; Orange coloring q.n

www.veliche.com

I. COMPOSITION 20 PIECES Carrot cake Dark chocolate creamy Vanilla chocolate mousse Orange glaze Cocoa crumble II. CARROT CAKE 40 g Egg yolks 80 g…

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add oil
then bake at 170°C during 15 min
close damper. Cool down
add the gelatin mass and pour over the chocolate. Mix well then add the liquid cream
add the gelatin mass and pour on the chocolate
then make a ganache. At 35°C
sugar and glucose
add the gelatin and pour over the chocolate
push half way of the chocolate creamy insert in the mousse