Carrot cake and yoghurt ice cream with lemon gel and walnut crumble

YOGHURT ICE CREAM

1. Soak the gelatine in cold water. Put the milk, sugar, butter and 3 g salt in a pan and heat up over a low heat, then stir in the yoghurt. Mix in the lemon juice, honey and vodka. Dissolve the soaked gelatine over a low heat, stir in 2-3 tbsp of the yoghurt cream to start with, then fold in the remaining cream. Put the yoghurt cream into an ice-cream maker and leave to freeze for around 45 minutes.

CARROT CAKE

2. Trim, peel and finely grate the carrots, then chop the nuts. Separate the eggs. Whisk the egg yolks and the sugar until frothy, then gradually pour in the oil. Stir in the carrots and 35 g nuts. Add a pinch of salt to the egg whites and beat until stiff, then fold the beaten whites into the batter. Mix together the flour and baking powder then stir them into the batter.

3. Divide the batter between six donut moulds until each mould is half full. Put the moulds into the X BO (140°C/0% humidity) and bake the donuts for around 15 min-utes until golden brown. Then remove from the oven and leave to cool.

FROSTING

4. Soak the gelatine in cold water. Wash the lemon in hot water, dry and finely zest, then squeeze the juice. Coarsely crumble two of the donuts (approx. 200 g) and blend them with the milk to form a smooth paste. Add lemon zest and juice to taste, then stir in the crème fraîche.

5. Heat up the Cointreau in a small pan, squeeze the soaked gelatine and dissolve it in the Cointreau, then stir the gelatine-Cointreau into the frosting. Divide the frosting between the remaining donuts in the moulds until they are completely full. Place the moulds in the freezer for at least 45 minutes.

LEMON GEL

6. Mix together the lemon juice, honey and agave syrup in a pan and heat up the mixture. Stir in the agar-agar and bring to the boil until the liquid thickens. Remove from the stove and leave to cool, then blend into a smooth gel and flavour with fresh lemon juice.

WALNUT CRUMBLE

7. Mix together the butter, sugar and a pinch of salt, then briefly stir in the egg yolks, flour and remaining nuts using a hand mixer. Refrigerate the dough for around 40 minutes.

8. Line the non-perforated steamer tray with a silicone baking mat. Cut the dough into 1 cm thick slices, put them on the baking mat and bake them in the X BO (150°C/0% humidity) for around 10 minutes. After 5 minutes of cooking time, stir several times with a palate knife to crumble the slices into big pieces.

9. Once the crumble is cooked, leave it to cool. Break the chocolate into big chunks and melt it over a bain-marie. Slowly mix together around two-thirds of the crumble with the melted chocolate and some rum, then add the rest of the crumble.

FINISHING TOUCHES

10. Divide the crumble between the plates, remove the carrot cakes from the donut moulds, place them on the crumble and garnish with yoghurt ice cream. Pour lemon gel around the cakes. Decorate with carrot slices and fresh herbs, as desired.