The Carrot-Shaped Carrot Cake Taking Rome by Storm: Irene Tolomei's Ingenious Sweet Creation | Chef
Formerly at Villa Crespi and currently at Aroma Restaurant, Irene Tolomei is among the most talented pastry chefs in the Capital. You must try her Carrot Cake, which takes its form
Ingredients
- 560 g of baked carrot with vanilla
- 140 g of mango puree
- 600 g of cream
- 500 g of white chocolate
- 200 g of mango puree
- 20 g of lime juice
- 50 g of sugar
- 5 g of pectin nh
- 5 g of pectin jaune
- 20 g of sugar
- 250 g of mascarpone
- 250 g of cream
- 200 g of lemon juice
- 5 g of cardamom infusion
- 7 g of pectin nh
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