White chocolate mousse combined with carrot cake and a slightly sour apricot orange puree. A dessert that is really delicious.
Carrot cake parfait: an airy white chocolate mousse with carrot cake and sweet sour apricot orange puree. 3 recipes in one glass: each delicious on it's own, but combined a great dessert. Ideal for Easter or an other holiday, because you can pre prepare it.
It's a good taste!
Carrot cake parfait with white chocolate
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Carrot cake parfait with white chocolate mousse
- 125 gram carrot grated
- 1 egg size L
- 50 grams sugar
- 50 grams brown sugar
- 1 teaspoon ginger ground
- 120 ml sunflower oil
- 100 grams flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon gingerbread spices
white chocolate mousse
- 1 egg white size L
- 2 tablespoons sugar
- 250 ml cream
- 100 gram white chocolate
- 1 tablespoon orange liquor Optional
apricot orange puree
- 8 apricots dried
- 1 orange juice and grated peel
- 1 tablespoon orange liquor
- 50 ml water
- Preheat the oven to 180 degrees Celsius.
- Brush a round baking tin with oil and cover the bottom with parchment paper.
- Mix in a first bowl the grated carrot, egg, both sugars, oil and ginger with a fork.
- In a second bowl mix the flour, baking powder, salt and gingerbread spices with a fork.
- Add the second bowl mixture with the first and mix until you've got a batter.
- Pour in the baking tin and make sure to flatten the top.
- Bake for 25 minutes.
- Let it cool down to room temperature.
White chocolate mousse
- Melt the chocolate au-bain-marie (melt the chocolate in a bowl that hangs above a pan with boiling water)
- Mix the egg white until foamy, add the sugar and mix further until stif.
- Beat the half and half until it gets the thickness of yogurt.
- Optional: mix the orange liquor through the melted chocolate.
- Mix ⅓ of the egg white through the white chocolate.
- Then mix it with the cream.
- At last add the remaining egg white and mix gently with a spatula until it's incorporated.
- Put the bowl in the refrigerator to stiffen.
Apricot orange puree
- Add to a pan the apricots, orange juice and grate, liquor and water.
- Bring the boil and simmer for 8 minutes.
- Let it cool to room temperature and puree.
Prepare the parfait
- Divide the apricot compote in the glasses.
- In every glass add a scoop of white chocolate mousse.
- With a round cookie cutter (with the diameter of your chosen glass) cut out a round shaped piece of carrot cake.
- Place that on top of the mousse.
- Add another scoop of white chocolate mousse on top, flatten it with the back of a spoon.
- Take some pieces of carrot cake and crumble that on top of the parfait.
- Put in the refrigerator and let it stiffen for at least two hours.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Brushes, spatulas and other cooking utensils
- Baking paper or baking mat
- Immersion hand blender and hand mixer