Carrot Sponge with Chamomile Cream

• 0.5 lbs – carrots (peeled and very finely grated)

Peel and finely grate the carrots with microplane

• 2 gram – Kosher Salt

Vacuum seal carrots and salt, let sit for 30 minutes, gently squeeze to remove excess liquid (carrots should remain moist, not dry)

Preheat oven to 325°F

• neutral oil

Line a quarter sheet pan with parchment paper using the "double sling" method, lightly grease.

• 90 gram – buttermilk
• 49 gram – lillet blanc
• 1 teaspoon – vanilla extract

In a medium bowl, whisk together the buttermilk, lillet blanc, and vanilla extract.

• 100 gram – cake flour
• 2.5 gram – Kosher Salt
• 0.75 teaspoon – baking powder
• 0.25 teaspoon – baking soda

In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.

• 110 gram – granulated sugar
• 2 count – large eggs

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed to ribbon stage (until pale, thick, and the batter falls in a ribbon that briefly holds on the surface)

• 20 gram – honey

Drizzle honey in slowly on medium speed while preserving as much volume as possible (do not overmix)

• 100 gram – neutral oil

Emulsify the oil by pouring in a thin stream while mixing on medium speed, reducing to low as the emulsion forms

Using the paddle attachment on low speed, incorporate the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with dry ingredients, until just combined

Incorporating the grated, drained carrots by hand with a spatula, folding gently to avoid deflating the batter

Rest the batter for 10-15 minutes to allow the flour to fully hydrate

Pour the batter into the prepared pan, spread evenly to ~½–¾ inch thickness, and bake for 12–18 minutes, until a cake tester inserted in the center comes out with just a few moist crumbs, and the surface springs back lightly when pressed

Check on the cake frequently after 10 minutes

Let cool completely before handling

• 1 count – purple carrot (peeled)

Peel the carrot and use a vegetable peeler to shave it into thin ribbons

• 1.5 tablespoon – lemon juice, fresh
• 0.5 cup – water
• 0.5 cup – granulated sugar

In a small saucepan on high heat, bring lemon juice, water, and sugar to a boil, stirring until sugar has dissolved

Add carrot strips and reduce heat to medium-low, stir to ensure all ribbons are coated in syrup

Simmer gently for 3–5 minutes, until just pliable

Remove from heat and strain, reserving the syrup

Preheat oven to 225°F

Arrange the candied carrot ribbons in a single layer without overlapping on a silpat lined baking sheet and bake for 25–35 minutes, until dry on surface but still flexible

Allow ribbons to cool briefly until warm but not hot to the touch

While still warm and pliable, curl the carrot ribbons around a metal straw (lightly greased) to form tight spirals. Let cool completely to set the shape.

Being careful not to brown them, return to sheet pan and bake for an additional 30–45 minutes, checking and turning every 15–20 minutes, until completely dry and crisp with no tackiness

Let cool completely before handling or removing from the straws

• 60 gram – heavy cream
• 8 gram – chamomile

Combine the cream and chamomile in a vacuum bag and seal

Cook sealed bag in sous vide bath at 60°C / 140°F for 45–60 minutes.

Strain very well with coffee filter

• 25 gram – honey
• Kosher Salt

While still warm, stir in honey and a pinch of salt to taste

• 30 gram – mascarpone

Whisk mascarpone into warm base until fully smooth

• 240 gram – heavy cream

Add remaining cold cream and whisk until fully combined

Chill completely in fridge, at least 2 hours (or until ≤4°C)

Pass through a fine mesh strainer into the siphon whip canister, to ensure the cream is perfectly smooth

Charge with N₂O cartridge, shake well

Refrigerate for at least 1–2 hours before service

Cut the sponge using an elliptical cookie cutter (2.5")

• carrot sponge

Place the carrot sponge slightly off-center on the plate

• reserved syrup from candied carrot curls

Very lightly brush (do not saturate) the sponge with the reserved syrup from the candied carrot curls, allow syrup to absorb for ~1 minute

• chamomile cream

Dispense a small, centered mound of chamomile cream on top of the carrot sponge directly from the siphon (do not spread)

• candied carrot curls

Garnish with 2–3 candied carrot curls as a single cohesive element, building vertical height, on top of the cream