Video Spiced Carrot Trifles with Sea Buckthorn Confit
tatyana.obukhova tatyana.obukhova

Video Spiced Carrot Trifles with Sea Buckthorn Confit

Discover the joys of this mouthwatering recipe featuring carrots, eggs, and roasted walnuts, creating a light biscuit. Make a vibrant sea buckthorn confit and luscious cream cheese blend. Assemble by layering your light biscuit, tangy confit, and creamy topping for a delightful treat. Enjoy the fusion of flavors and textures in every bite.

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Ingredients

Biscuit

2 large eggs
80 grams sugar (approximately 0.5 cup)
110 grams carrots (approximately 1 cup)
85 grams all-purpose flour (approximately 0.6 cup)
25 grams vegetable oil (approximately 2 tablespoons)
30 grams walnuts (approximately 0.25 cup)
Pinch of salt
5 grams baking powder (approximately 1 teaspoon)
0.5 teaspoon cinnamon
We recommend:

Confit

300 grams sea buckthorn puree (from approximately 450 grams of berries, 1 pound)
80-100 grams sugar (approximately 0.5 cup)
10 grams cornstarch (approximately 1 tablespoon)
3 grams gelatin (approximately 1 teaspoon)
15 grams water (approximately 1 tablespoon)