Carrot Cake, wild carrot, gjetost, ginger, thyme
Carrot cake is classic. I decided to update it a bit by using various colored local carrots as well as super intense wild carrots. Some of the shaved "carrots" are actually shards of a frozen carrot-ginger puree. It also served with a gjestost cheese that has notes of milk caramel and is reminiscent of roasted white chocolate. I serve it warm in a "rustic" ramekin with a simple scoop of ice cream. Boom.
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