Carrot cake, coconut and curry ice cream and puffed rice - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Carrots 0.11 kg
• Gelatina vegetal Sosa 1.75 g
• Fish tails 0.5 g
• Egg yolk 0.75 ud
• Sugar 0.013 kg
• Creamed corn 0.004 kg
• Ground almond 0.038 kg
• Grated carrot 0.05 kg
• Orange juice 1.0 kg
• Ron Bacardí 0.013 l
• Egg whites 0.75 ud
• Bomba rice 0.125 kg
• Water 2.5 l
• Table salt 0.0 g
• Sunflower oil 0.125 l
• Four Spices 1.25 g
• Sterilised milk 0.125 l
• Oranges 0.05 kg
• Bomba rice 0.033 kg
• Carrots 0.125 kg
• Soya lecithin 1.5 g
• Skimmed milk 0.05 l
• Frozen coconut purée 0.075 kg
• Procrema 100 frío Sosa 0.013 kg
• Dextrosa 0.013 g
• Bulk curry 1.0 g