Parleen Kaur
Elite
ingredients
Carrots cut into long wafer thin
slices
2 medium
Eight-inch sponge cake
1
Saffron
a pinch
Powdered sugar
1/2 cup
Set custard
1 cup
For garnishing
A few tutti fruity
A few blanched pistachios
peeled and sliced
A little chocolate sauce
methods
Step 1
Heat 1 cup water in a non-stick pan, add carrot
slices, saffron and sugar and cook for 4-5 minutes or
till the carrots are completely cooked.
Step 2
Leaving 1 cm border all around, slice a thin layer from
the top of the cake. Scoop out some of the cake from
this area to make a pocket.
Step 3
Moisten the inner wall of the pocket with the sugar
syrup. Crumble the scooped out cake and add to the
carrot mixture.
Step 4
Mix well and transfer the carrot mixture into the cake
pocket. Roughly mash the set custard and put it over
the carrot mixture.
Step 5
Garnish with tutti fruity, blanched pistachios and
chocolate sauce.
Step 6
Cut into wedges, place on a serving plate and serve.
Carrots cut into long wafer thin
slices
2 medium
Eight-inch sponge cake
1
Saffron
a pinch
Powdered sugar
1/2 cup
Set custard
1 cup
For garnishing
A few tutti fruity
A few blanched pistachios
peeled and sliced
A little chocolate sauce
methods
Step 1
Heat 1 cup water in a non-stick pan, add carrot
slices, saffron and sugar and cook for 4-5 minutes or
till the carrots are completely cooked.
Step 2
Leaving 1 cm border all around, slice a thin layer from
the top of the cake. Scoop out some of the cake from
this area to make a pocket.
Step 3
Moisten the inner wall of the pocket with the sugar
syrup. Crumble the scooped out cake and add to the
carrot mixture.
Step 4
Mix well and transfer the carrot mixture into the cake
pocket. Roughly mash the set custard and put it over
the carrot mixture.
Step 5
Garnish with tutti fruity, blanched pistachios and
chocolate sauce.
Step 6
Cut into wedges, place on a serving plate and serve.
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