Emerald Highlands Inside-Out Carrot Cake

CEYLON TEA INFUSED CHEESE CREMEUX

1. Bring the milk to a boil and add the Ceylon tea. Remove from heat and allow to steep for 5-10 minutes. Strain and set aside the tea infused milk.
2. Beat the cream cheese till completely smooth.
3. Incorporate the tea infused milk (prepared earlier) and whisk till smooth.
4. Beat the egg yolks, sugar and salt separately and fold into the cheese mixture mentioned above.
5. Mix the gelatin powder in water and set aside for 10 minutes to bloom. Now, melt the bloomed gelatin and fold into the mixture.
6. Lastly, incorporate the whipped cream.
7. Pour into desired moulds and chill/freeze.,

CARROT CAKE INSERT

1. Beat together the eggs, brown sugar and vanilla essence.
2. Fold in the flour and baking soda (combined together).
3. Now add in the grated carrot and walnuts.
4. Slowly incorporate the oil at the end.
5. Pour into desired moulds and bake at 180 C for 15-20 minutes

CARROT GLAZE

1. Mix the sugar and pectin and set aside.
2. Boil the water and carrot puree together.
3. Add in the sugar and pectin mixture and cook until the glaze thickens.
4. Take off heat and cool completely.

CARROT GLAZE

1. Make a dry mix of all the ingredients except the butter.
2. Once fully mixed, add the melted butter and form into a crumble.
3. Bake the crumble at 150 C for 10-12 minutes.

CARAMEL GANACHE

1. Mix together the single cream and trimoline in a pan and bring to a boil.
2. Pour the hot mixture over the Caramelia chocolate and use a hand blender/blender stick to emulsify

CINNAMON AND BROWN SUGAR MICRO SPONGE

1. Whisk together the eggs, egg yolks and brown sugar until fully aerated.
2. Fold in the flour and cinnamon powder at the end of the process.
3. Place in paper cups and microwave for 40-45 seconds until fully risen and set.