Carrot bread
- 2 eggs
- 130 g flour
- 60 g Hédène heather honey
- 20 g baking powder
- 50 g grape seed oil
- 50 g water
- 140 g grated carrots
- 1 g ginger
- 2 g salt
- 1 g Sarawak pepper
Carrot-orange cheese
- 100 g strained white cheese
- 15 g fine grated carrot
- 1 orange zest
- 10 g reduced orange juice
- 10 g chiseled chives
- 20 g Hédène heather honey
- Salt, pepper
Carrot pickles
- 60 g multicolor carrots
- 50 g water
- 10 g cider vinegar
- 10 g sugar
- Salt, pepper
Decoration
- Mashed carrots
- Raw multicolor carrot chips
- White onions powder
- Orange zest
Carrot bread
In a whisk tank, blend with a flex edge beater eggs, honey, flour, baking powder and ginger. Pour softly oil and water. Add ginger, salt and pepper. Pour mixture in a buttered tin and bake at 180 degrees C in oven during 10 min then lower temperature at 165 degrees C and let cook during 35 min. Remove from the tin to wire rack once the bread is baked. Cut 4 fine bread slices and bake them in oven at 160 degrees C during 10 min between two baking mats.
Carrot-orange cheese
Blend all ingredients. Season, put inside a pastry bag and let cool aside.
Carrot pickles
Peel and cut carrots in slices. Boil water, vinegar and sugar and let them cool in the liquid.
Presentation
Put orange-carrot cheese between two slices of bread. On the top of the toast, poach points of carrot mash, add multicolor carrot chips and sparkle with white onion powder and grated orange zest.