Formerly at Villa Crespi and currently at Aroma Restaurant, Irene Tolomei is among the most talented pastry chefs in the Capital. You must try her Carrot Cake, which takes its form from the very ingredient with a keen focus on the vegetable component.
The Carrot
For the Carrot Cream
- 560 g of baked carrot with vanilla
- 140 g of mango puree
- 600 g of cream
- 500 g of white chocolate
Method
Heat the purees with the cream in a blender, then add the white chocolate.
Dress the cream in a carrot-shaped mold.
For the Mango Gel
- 200 g of mango puree
- 20 g of lime juice
- 50 g of sugar
- 5 g of pectin nh
- 5 g of pectin jaune
- 20 g of sugar
Method
Heat the purees with the first portion of sugar; separately, mix the pectins with the second portion of sugar.
Add the pectins to the first mixture and bring to a boil.
Once cool, place the gel in the mold with the carrot cream.
For the Mascarpone Chantilly
- 250 g of mascarpone
- 250 g of cream
- 50 g of sugar
Method
Whip in a stand mixer until you get a whipped cream.
For the Lemon and Cardamom Gel
- 200 g of lemon juice
- 5 g of cardamom infusion
- 50 g of sugar
- 7 g of pectin nh
- 5 g of pectin jaune
- 20 g of sugar
Method
Heat the lemon with the cardamom plus the first portion of sugar. Add the pectins mixed with the second portion of sugar and bring to a boil. Strain and cool in a tray.
Dessert composition
Once solidified, glaze the fake carrot with orange cocoa butter and "stain" it with cocoa.
Dress a dollop of mascarpone chantilly on the plate and place the carrot on it. Cover the cream with chocolate crumble and lemon and cardamom gel.
Decorate the carrot with a sprout to imitate the carrot top.
Browse here to see the dessert inside the Istagram post!
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Where to try the dessert
Aroma Restaurant
Via Labicana, 125, 00184 Rome RM
Tel: 06 9761 5109
