Ingredients:
· 20-25 Mini cones Carrot Masdeu
· Mascarpone cheese Cream
40 ml of egg yolk
40 g of white sugar
170 g of mascarpone cheese
120 ml of cream (35% butterfat)
20 ml of water
2 sheets of gelatin, 2 g each sheet
· A couple of slices of spiced bread
· Carrot in syrup
1 carrot
25 ml of water
40 g of honey
1 piece of cardamom
a pinch of cinnamon
3 g of orange peel
a pinch of nutmeg
· 20 chopped walnuts
Elaboration:
Mascarpone cream cheese
1. Prepare the syrup with the sugar and water, boil for 1 minute and add the soaked gelatin.
2. Beat the yolks and add the syrup until fully assembled.
3. Add the mascarpone and then the semi-mounted cream. Let it cool.
Spiced bread
1. Cut some gingerbread cubes, about 0.5 cm.
2. Lightly toast them in the oven until crisp.
3. Cool and reserve.
Carrot in light syrup
1. Laminate the carrot with a peeler into thin slices.
2. Boil the water with the species and honey for 1 minute.
3. Blanch the carrots and remove them from the water.
4. Once cool, chop the carrots into fine julienne strips.
Assembly:
Fill the cones with mascarpone cream cheese, add the carrot in syrup and the chopped walnuts.
Cover it with more mascarpone on top.
Place a couple of spiced bread cubes on top of each cone.
Garnish with some carrot strips.
