Easy chocolate sponge with carrot and orange sorbet
Experimenting with vegetables in desserts can be very rewarding since they add lovely and surprising flavours, and create a light dessert. In this recipe, orange and carrots account for the sweet flavours with acidic hints. The sponge cake is easy to make and light like air, yet with a powerful taste. A few dots of dark chocolate ganache add a more solid chocolate flavour to the dessert while keeping it light.
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Recipe components
Sorbet
| Ingredients | Preparation |
|---|---|
| Steam the baby carrots, add the other ingredients, freeze and make into a sorbet in the Pacojet. |
Kumabo chocolate sponge
| Ingredients | Preparation |
|---|---|
| Heat the water, and dissolve the sugar and chocolate in it. Then add the flour, the eggs and the egg whites. |
Kumabo ganache
| Ingredients | Preparation |
|---|---|
| Boil the cream and melt the chocolate in it. Keep in the piping bag. |
Finishing and presentation
| Ingredients | Preparation |
|---|---|
| Pipe the ganache and fruit jelly droplets onto trays. Arrange the petals on top. Place the chocolate sponge in the middle with a quenelle of sorbet on top. Finish off with the caramelised carrot and pour the lightly warmed infusion of flowers around the content. |
