Carrot Cake Jar
Carrot Cake Jar
Ingredients
- In a pot, bring to the boil cream, milk, sugar and vanilla essence.
- Combine gelatine and water and allow to bloom.
- Add gelatine mixture to cream and stir until completely dissolved.
- Allow to cool slightly.
- Once cooled, carefully pour into prepared hens eggs.
- Set in fridge.
- Blend Pineapple until smooth and pass through sieve.
- Discard bits.
- Mix all ingredients together except butter.
- Over a medium heat, allow mixture to thicken whilst stirring continuously.
- Once thickened take off heat and beat in butter.
- Allow to cool.
- Scoop some Panacotta out of egg and pipe Pineapple curd in centre to create the egg yolk.
Directions
- Preheat oven to 170°c.
- In a bowl, combine flour, bicarbonate soda, baking powder, spice and sugar.
- Mix in eggs, oil and jam.
- Add grated carrot, pineapple and mix well.
- Add half of nuts.
- Pour batter into lined baking tin and baked for 30 min or until an inserted toothpick comes out clean.
- Allow to cool.
- In a bowl whisk cream until soft peaks, add vanilla, icing sugar and cream cheese.
- Whisk until stiff.
- In a jar or glass crumble chunks of carrot cake, pipe cream and sprinkle chopped up nuts.
- Repeat process until jar or glass is filled.
- Decorate with strawberries dipped in orange chocolate to create a ‘carrot’.
