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Carrot, Cocoa Nibs, Grains of Paradise

Chef/Owner Christopher & Veronica Laramie
eVe Restaurant

[Brown Butter Carrot Cake]
2 eggs
1 cup sugar
8 oz butter
1/2 tsp grains of paradise
1/2 tsp star anise
1 cup high gluten flour
1 tsp baking soda
1/2 tsp salt
2 cups carrots, grated


Put butter in a small pot and brown it, let cool and reserve at room temperature. In a mixer with the paddle attachment, mix eggs and sugar. Then, add all the dry ingredients, previously sifted.
Incorporate brown butter and carrots. Put mixture in a mold with parchment paper (any shape or size mold will work) and bake at 325°F low fan for 30 minutes. Let cool on a rack.

[Chocolate Cremeux]
250 ml cream
250 ml milk
100 grams yolks
50 grams sugar
194 grams Francois Pralus Djakarta Criollo Trinitario Chocolate


Make anglaise with eggs and sugar. When ready, strain it over chocolate for a total of 500 grams of the mixture. Mix vigorously to emulsify, until texture is homogeneous pudding-like. Put in a bowl, cover with plastic in direct contact with the mixture to prevent it from forming a dry layer on top & refrigerate until ready to plate.

[Carrot & Cocoa Nib Sorbet]
2 cups freshly made carrot juice
1/2 cup cocoa nibs
1/4 cup trimoline
Pink sea salt to taste
Sherry vinegar to taste


In a bowl mix juice and trimoline. Season mix & freeze in ice cream machine. When sorbet is ready and coming out of the machine, fold in coca nibs and reserve in freezer until ready to plate.

[Pickled Carrots]
1 cup water
1/2 cup sherry vinegar
1/2 cup sugar
2 carrots


Combine water, sherry and sugar in pot and bring to a boil. Peel carrots and continue peeling strips with vegetable peeler until done with both carrots; then place strips in a bowl and add boiling liquid over and cover with plastic. Reserve.

[Honey Comb Crunch]
325 grams sugar
50 grams light honey
125 grams glucose
60 ml water
15 grams baking soda
Pink sea salt to taste

[Honey and Grains of
Paradise Gastrique]
100 grams honey
1/2 tsp grains of paradise
Pink sea salt to taste
180 ml sherry vinegar


Cook honey with grains of paradise, pulverized until it reaches a deep caramel color. Stop cooking process by adding vinegar. Cook for 2 more minutes and take off heat. Let cool and season with salt. Reserve.


Cut cake into 1 1/2 inch by 1 1/2 inch cubes and place in center of plate. Quenelle chocolate cremeux and set on top of cake. Put some cocoa nibs next to one of the corners of the cake and place sorbet quenelle on top of it.

Sauce around gastrique and place small chard of honey comb crunch on top and around quenelles.
Decorate nicely with strips of pickled carrots and pulverized grains of paradise.

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