Crispy Pastry, Carrot Custard, Raspberry Sauce, and Hazelnut Ice Cream | Pietro Leeman | Chef Recipe

Ingredients

• 55 g of whole grain spelt flour
• 10 g of oat bran
• 20 g of hemp seeds
• 1.5 g of salt
• 8 g of sugar
• 20 g of vegetable oil
• 28 g of water
• Powdered sugar
• 250 g of steamed carrots
• Zest of 1 lemon
• 15 g of vegetable oil
• 25 g of vanilla-flavored agave syrup
• 10 g of lemon juice
• 7.5 g of water
• 125 g of raspberries
• 38 g of water
• 2.5 g of cornstarch
• 25 g of toasted and peeled hazelnuts
• 35 g of cashews
• 200 g of water
• 45 g of sugar
• 1 g of salt