Carrot meringues: a recipe for the Love the Garden competition
For the October competition I made gazpacho and this month it’s the turn of the humble carrot. Typically, I’ve left it to the very last minute to enter, as to take part you need to post your blog before midnight on 21st December – read all about the competition here.
I particularly wanted to have a go at this month’s challenge because one of the most fabulous dishes I’ve ever eaten involved carrots – it was this amazing dessert at Noma, a meringue snowman with carrot sorbet and passionfruit mousse. So fabulous I had to sneak a photo with my phone!
Inspired by my happy memories of the little snowman, I set to work on my own take on a carrot pud…
First of all, I made little meringues
Ingredients (makes 24 small meringues)
4 egg whites (at room temperature)
115g caster sugar
115g icing sugar
- Preheat the oven to 110ºC, and line 2 baking trays with non-stick baking paper
- Whisk the egg whites in a bowl until they stand in stiff peaks
- Increase the speed and gradually add the caster sugar.
- Sift a third of the icing sugar into the mixture, and fold in with a rubber spatula. Sift in another third and fold in again, and finally the remainder.
- Use two dessertspoons to lift blobs of the mixture onto the baking tray.
- Cook for 80-90 minutes, then leave to cool on a wire rack.
And then I made carrot filling
300g carrots, chopped
Juice of 2 clementines
100ml whipping cream
1/2 teaspoon cumin
- Boil the carrots for 8 minutes, drain and blend with the cumin and clementine juice until smooth
- Whip the cream until thick, then fold in the carrot mixture
- Sandwich the mixture between the meringues and serve with a dusting of cumin