Project C Project C
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Carrots with ginger, honey, cashew nuts and bitter chocolate

For 4 serving | Preparation: 1 hour - Cooking time: 30 minutes 


Additional kitchen equipment


20 baby carrots 
olive oil 
2 oranges 
30g ginger 
1 star anise 
60g demerara sugar 
50g cashew nuts 
1 spoon honey 

For the pomegranate gel 
1/2 pomegranate 
2.5dl pomegranate juice 
3g agar-agar 

For the chocolate pieces 
150g dark chocolate 

For the lemon sorbet 
30g lemon zest 
225g caster sugar 
50g glucose 
1/2 l bottled still water 
1/2 vanilla pod 
2dl lemon juice 
1 egg white 

For the garnish 
a few mint leaves 
some Zorri Cress 

Additional kitchen equipment

ice cream maker 
hand-held mixer 
plastic squeeze bottle 
baking parchment 
baking tray with non-stick layer or a (silicone) baking mat 


Start by making the lemon sorbet. Add all the ingredients into a saucepan, bring to the boil and allow to cool. Add both lemon juice and egg white and churn the sorbet in an ice cream maker 


Put the pomegranate juice and the agar-agar in a saucepan and bring to the boil. Then pour the boiled juice into a bowl and leave to cool and firm in the fridge. Once the jelly has set, use a hand-held mixer to mix it into a smooth gel. Pour the gel in a plastic squeeze bottle and put aside in a cool spot. 


Temper the dark chocolate. Pour the tempered chocolate onto some baking parchment so you get a piece about 5 mm thick. When the chocolate starts to set, score the chocolate, tracing squares or rectangulars. This will make it a lot easier to break the chocolate into nice pieces. Keep in a dry and cool spot until use. 


Peel and wash the baby carrots and cut them into equal-sized pieces, but not too big. Heat some olive oil in a deep pot and sauté the pieces of carrot. Grate the orange peel on top of the carrots. Peel the ginger and grate this on the carrots as well. 


Segment the oranges (cutting ‘à vif’ in kitchen terminology): this technique is used to peel and cut citrus fruit. Slice off the top and the bottom of the orange to create a flat surface. Stand the orange on a chopping board. Run the blade of a sharp knife down the inside of the orange skin and remove all of the skin and the bitter white layer just beneath the skin. Run the blade down the inside of each segment, keeping the blade flush with the white membrane that seperates each segment, until all of the segments have been cut from the orange. 


Take what’s left of the orange, squeeze out the juice and add it, with a dash of water, to the carrots. Stir in the star anise and dem-erara sugar and leave to simmer under a lid. Once the carrots are cooked and the sauce has been reduced, transfer it all into a dish and leave to cool in the fridge. 


Put the cashew nuts on a baking tray with a non-stick layer or a baking mat. Pour the honey over the nuts and combine. Colour the nuts under a pre-heated grill and leave to cool. Cut open the pomegranate and remove the juicy seeds. 


Spoon some of the orange-carrot-mixture in a deep plate and garnish with the pomegranate gel, pomegranate seeds, a few mint leaves, some Zorri Cress, a dash of olive oil and finely the grilled cashew nuts and the chocolate pieces. Serve with the lemon sorbet as desired.