Flowerpot mini carrot, pecan, mango & speculaas

Name: Flowerpot mini carrot, pecan, mango & speculaas
Ingredients: 45 g Mayonnaise; 70 g Caster sugar (light brown); 1 g Lemon juice; 2.8 g Speculaas spices; 70 g Plain flour (sifted); 47.5 g Eggs; 1 g Salt; 2.8 g Carbon dioxide; 63 g Carrot (finely grated); 17 g Pecan (pieces); 17 g Pear (diced); 150 g Mango neige sorbet; Oreo crumble; Mini mint leaf or microgreens; 40 g Gelatin mass (1:5, 200 Bloom)

Mini dessert in Dobla flowerpot: spiced carrot-pecan cake with mango-neige gelée and Oreo crumble.Playful mini dessert with airy carrot-pecan cake, fresh mango jelly and crunchy Oreo crumble. Served in a Dobla flowerpot for a surprising combination of spicy, fruity and crispy textures.

Ingredients

45gMayonnaise

70gCaster sugar (light brown)

1gLemon juice

2.8gSpeculaas spices

70gPlain flour (sifted)

47.5gEggs

1gSalt

2.8gCarbon dioxide

63gCarrot (finely grated)

17gPecan (pieces)

17gPear (diced)

150gMango neige sorbet

40gGelatin mass (1:5, 200 Bloom)

Oreo crumble

Mini mint leaf or microgreens

Preparation

Mix sugar, salt, eggs, mayonnaise and lemon juice into a smooth batter.
Add flour and speculaas spices, mix briefly.
Fold in carrot, pear (ripe, firm) and pecan (lightly roasted).
Fill Dobla flowerpot minis ¾ full and bake at 165°C for about 12–14 min.
Let cool.

Heat the Neige mango sorbet to 45°C.
Add the gelatin mass and mix until homogeneous.
Pour a thin layer (2–3 mm) over the cooled cake.
Let set in the refrigerator for 2 hours.

Crumble the Oreo crumble finely and let dry for 5 minutes at 150°C for extra crunch.
Fill the Dobla mini flowerpot with baked carrot pecan cake.
Apply a thin layer of mango-neige gelée.
Let set in the refrigerator.
Finish with oreo crumble and optional decoration.
Serve at 8–10°C or slightly chilled for optimal texture.