Betroot Cake

Create an emulsion-mayonnaise with melted butter, sunflower oil, lemon peel, salt and vanilla. Drizzle over whole eggs. Add the lemon juice and kirsche liqueur using the hand-held mixer. Add the melted chocolate, the icing sugar and the almond flour. Mix together, sieve and add the weak flower and chemical yeast (baking) bit-by-bit, being careful to avoid the formation of clumps. Finally, add the precooked red carrot. Fill the inox strips on top of silpat with 450g of cake mix and bake at a temperature of 165°C for 35 minutes closed valve and five minutes open valve. At the end of the bake, soak with the syrup.

Make a syrup from the three ingredients.

Heat the cream with the rehydrated gelatine, then pour over the chocolate and emulsify. Cover with cling film and leave to set in the fridge for at least ten hours. Beat with the whisk attachment in the stand mixer.

Heat the cream and the full-fat milk. Add the softened isinglass and the chocolate. Emulsify and place into the fridge. Whip when ready to use.

Heat the cream with the glucose, dextrose and butter. Begin to dry caramelise the sugar. As soon as it has reached a desired golden colour, decoct slowly with the hot cream. Wait for the mixture to cool to a temperature of 50°C and then add the milk coffee nuances. Mix and emulsify.