Recipes

Serves 4

Ingredients

For the lemon cheese cream:

75g icing sugar
150g Ballylisk Triple Rose
130g cream cheese
60ml lemon juice
Zest of 1/2 lemon
½ vanilla pod
2 gelatine sheets
150g double cream
80g white chocolate

For the carrot base:

200g normal or gluten free flour
10g bicarbonate of soda
1 tbsp mixed spices
1 tbsp cinnamon
140g eggs – approx 3 medium eggs
200g caster sugar
140g sunflower oil
200g cranberries, blitzed into smaller pieces
400g finely grated carrots
120ml lemon juice
100ml dark rum
1 tbsp vanilla extract

For the mango ginger gel:

20g sugar
2g agar agar
200g mango purée
20g lemon juice
1 teaspoon fresh ginger, grated on microplane

For the shortbread crumble:

150g normal or gluten free flour
100g butter
50g sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon

For the Velvet Cloud sheep’s milk granita:

300ml Velvet Cloud Sheep’s Milk yogurt
100g icing sugar
50ml lime juice
1 tsp honey

Method

To make the lemon cheese cream:

Combine icing sugar, Ballylisk Triple Rose, cream cheese, lemon zest and juice in a bowl.
Bloom the gelatine sheets in cold water for 5-10 minutes.
Bring cream to the boil and pour it over chocolate. Add gelatine while it is still warm and mix.
Add cheese mixture, stir well and pour into 4 moulds.

To make the carrot base:

Preheat oven to 170°C. Oil and line a 23 x 23cm square tin with baking parchment.
Sift flour, bicarbonate of soda and spices into a bowl.
Place eggs and sugar in a stand mixer bowl. Mix on high speed until pale.
Add oil and mix at a slower speed until combined. Add cranberries, carrots, lemon juice, rum and vanilla.
Finish by folding in dry ingredients. 
Spread into tin and bake for 12 minutes.

To make the mango ginger gel:

Combine sugar with agar agar in a small saucepan, add in mango pureé and lemon juice.
Bring to a boil while constantly stirring. Boil for 2 minutes.
Pour on a tray, cool down completely and blitz.

To make the shortbread crumble:

Preheat oven to 170°C.
Butter and line a a baking tin with with baking parchment.
Add all ingredients to a stand mixer bowl and beat until combined. Spread on baking tin.
Bake for 15-20 minutes until golden.

To make the granita:

Whisk all ingredients together. Spread on a tray and put in the freezer.
Every 10-15 minutes, take out of the freezer and use a spoon to scrape it into small shards.

To assemble:

Cut carrot base into desired shape. Top with lemon cheese cream, granita, shortbread crumble and mango ginger gel.