Tropical mousse shortcake with carrot & orange

Ingredients

• 50 grams (1.8 ounces) milk
• 200 grams (7.05 ounces) flour
• 2 teaspoons baking powder
• 90 grams (3.17 ounces) butter
• 80 grams (2.82 ounces) sugar
• 2 eggs
• 20 grams (0.71 ounces) coconut flakes
• 50 grams (1.76 ounces) carrots, grated
• 50 grams (1.76 ounces) pineapple puree
• 400 grams (14.11 ounces) orange juice
• 180 grams (6.35 ounces) sugar
• 6 grams (0.21 ounces) citric pectin
• 12 grams (0.42 ounces) gelatin 200-220 bloom
• 60 grams (2.12 ounces) water for the gelatin
• 320 grams (11.29 ounces) cream cheese
• 80 grams (2.82 ounces) powdered sugar
• 80 grams (2.82 ounces) cream
• 100 grams (3.52 ounces) milk
• 4 grams (0.14 ounces) gelatin 200-220 bloom
• 20 grams (0.71 ounces) water for the gelatin
• 160 grams (5.64 ounces) white chocolate
• 200 grams (7.05 ounces) cream 33-35%
• 25 grams (0.88 ounces) butter