24 CarrotCourtnay Fafeita
Carrot Biscuit Base
100g Lewis Road Creamery Premium Unsalted Butter
50g Pams white Sugar
50g finely grated Carrot
2 tablespoons Custard Powder
1 teaspoon Mixed Spice
80g Pams Pure Plain Flour
20g Amaranth Puffs
185g Pams Caster Sugar
75g Condensed Milk
75g Golden Syrup
45g Lewis Road Creamery Unsalted Butter
1 tsp Queen Madagascan Vanilla Extract
1 tsp Cinnamon powder
Cream Cheese and Walnut Nougat
¼ c Lewis Road Creamery Organic Single Cream
1 tsp Gelatine
125g Cream Cheese
¼ tsp Lemon Zest
1 tsp Lemon Juice
4 tablespoons Pams Icing Sugar
50g Chopped Walnuts
White Chocolate Shell
500g Lindt Excellence Extra Silky White Chocolate
100g Lindt Excellence Extra Silky white chocolate
Orange Oil Based Colour
Preheat the oven to 180c and grease/line a square tin.
Finely grate the carrot. Cream Sugar and Butter together until fluffy and then mix in the carrot. Add the remaining ingredients and mix until combined. With damp hands spread mixture into pan then even out and leave fork marks in the top.
Put the biscuit base in the oven and bake for 20-25 minutes (needs to be going dark brown around the edges). When cooked, let it rest in the tin.
While the biscuit is cooking, move onto the caramel. Make sure you have all ingredients measured and by the stove and make sure you continually stir during the whole cooking process as it will burn.
Cook Water, Sugar and Condensed Milk in a pot at medium high heat, when bubbling add Golden Syrup and turn down heat. Cook until it reaches 115c Add Butter and cook again until it reaches 115c.
Add vanilla and cinnamon, stir well then pour over the biscuit base. Let the base cool at room temp for 10 minutes and then put in the freezer. Next move onto the cream cheese and walnut nougat. Sprinkle Gelatine over Cream, stir, then set aside and allow to bloom.
Put Cream Cheese in a mixer bowl and whisk until creamy (scrape if needed). Heat Cream and Gelatine in the microwave for 1 minute on high then pour through a sieve into Cream Cheese, along with Lemon juice and zest and Icing Sugar and mix until creamy and fluffy. Add walnuts and mix in.
To prevent mix setting, leave the mixer running on the lowest speed while you move onto the chocolate. Take the biscuit out of the freezer and cut into strips the correct size for the mould. They should be smaller than the hole.
Put three quarters of your chopped white chocolate into a stainless steel bowl and place it over a double boiler. Gently stir the chocolate with a metal spoon until it reaches 40 degrees C. Once it hits that temperature take it off the heat and add the remaining quarter of chocolate mixing until the temperature comes down to 25 degrees C. Once you hit 25 degrees return to the double boiler and bring it back up to between 28 degrees C.
Once the chocolate hits 28 start spooning into each cavity of the mould. fill each one and then tip upside down over bench to drain chocolate. Clean top and place moulds in the freezer to cool. take them out after 10 minutes and add chocolate to any sparse areas.
Next put a spoonful of nougat into each cavity, followed by the biscuit and caramel layer. Push down until flush with mould. Cover biscuit with more white chocolate. Put back into freezer when done.
Next move onto decoration. Colour white chocolate orange and put in piping bag. pop bars out of silicone mould and then drizzle with the orange chocolate and top with gold leaf.