Verrines of carrots confits and sweet spices
By Sandrine , blog Alchimie.gourmande.free.fr
Level of difficulty Average
Preparation time 60mins
Cooking time 30mins
Cost Budget Friendly
Prepare the candied carrots:
Cut your peeled carrots into small regular cubes of 5 mm (using a mandoline if you have one).
In a saucepan, add water, sugar, spices and orange peel, the diced carrots and the whole baby carrots. Bring to a simmer and cook until the carrots are cooked and caramelised. Make sure the syrup does not boil!
When carrots are cooked, drain and keep them under film. Reduce the syrup 3/4 (you must keep about 125 ml of syrup). Add again the diced carrots and whole carrots and mix gently to coat with syrup. Drain again and reserve the carrots under cling film. Reserve the concentrated syrup.
Prepare the cream:
Beat the sugar with the egg yolks until frothy. Add the mascarpone and mix well. Beat the egg whites until stiff and fold in the mascarpone mix.
Prepare the caramel:
Cook the sugar dry. When the caramel has a nice colour, add the butter off the heat stirring constantly (be careful of projections). Then add the cream. Reduce by two thirds, then add the orange juice and 6 tsps of concentrated syrup with the spices. Reserve at room temperature.
Prepare the crumble:
Preheat the oven at 180 ° C. Pour the flour into a bowl. Stir in brown sugar and the gingerbread spice. Add the softened butter and rub in your fingers until you get a crumbly dough. Crumble the dough on a baking tray and bake for 10 minutes.
Filling the verrines:
At the bottom of the verrine glasses, put a layer of diced candied carrots. Cover with a layer of cream. Leave to set in the refrigerator for at least 30 minutes, (make the crumble and caramel during this time). Then cover the layer of cream with a layer of caramel at room temperature. Reserve in the fridge until serving. At the last minute, add the crumble topping and garnish with carrots, a cinnamon stick, star anise ...