Carrot dessert RECIPES LUTHO PASIYA lutho.pasiya@inl.co.za
The carrot is often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Perhaps that is why they are so popular with the Easter bunny and Easter dessert
enthusiasts alike. With this selection of carrot desserts, we think you will find something unique, beautiful, or just delicious enough to be worthy of a spot on your Easter dessert buffet.
HARRIS HLUNGWANI’S CARROT MERINGUE PIE INGREDIENTS For the carrot purée 500g peeled carrots, ends removed 4 tbsp of unsalted butter 1 tbsp of white granulated sugar 2 tbsp of heavy cream 1 pinch of salt 50g of agar (use gelatin if agar unavailable) For the crust 300g tennis biscuits 125ml melted butter For the Swiss meringue 6 extra-large egg whites 375g white sugar METHOD For the pie crust: Preheat the oven to 180°C. Combine the butter and biscuits in a food processor and blend until fine. Transfer to a 23cm pie dish and press into an even, thin layer, including up the sides of the dish, and bake for 10 minutes. For the carrot purée:
Cut the peeled carrots into equal small sizes and boil in a medium saucepan until soft. Drain and then add the carrots, butter, sugar, salt, and heavy cream into an electric blender and blend on medium until smooth. Transfer to a saucepan and simmer. Add the agar. Add the mixture to the pie crust, cover with cling film and leave to cool in the fridge. For the Swiss meringue: Combine the egg whites and sugar in a large metal or glass bowl and set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar has dissolved. Transfer the bowl to a stand mixer (or use a hand mixer), and with the whisk attachment, whip the egg whites until they form stiff peaks. Dollop the egg whites into the chilled pie and decorate to your preference. Caramelise the egg whites with a kitchen blow torch until golden brown and serve immediately.
So delicious, they would make the Easter bunny jealous
