Cookie Man Monoportions

Whisk the eggs with sugar until a stiff foam is obtained and then slowly add vegetable oil. Add sifted flour, gingerbread spice, baking soda and salt to the whisked eggs foam. Finally add grated carrots and mix it gently. Spread the mass onto baking parchment and bake for 20 minutes at 160ºC. Once cooled, cut out the desired shape.

Heat up to 40°C: carrot puree, orange jam, cinnamon and glucose. Add pectin mixed with sugar and cook for 4-5 minutes. Remove from heat, add xanthan, paprika and citric acid. Cool it down and spread the cold marmalade on carrot cake.

Soak gelatine in cold water. Boil tangerine puree together with cream. Whisk the egg yolks with sugar, combine it with boiled mixture, and then heat it up to 80°C. Add chocolate, soaked gelatine, ginger paste and finally the cold butter. Stir it all together until butter completely melts. Pour the “cremeux” into a mould and freeze.

Soak gelatine in cold water (2). Boil 150 g of cream, add soaked gelatine and pour it onto the chocolate, making ganache. Add Advocaat paste and mix thoroughly. Boil the syrup from sugar and water (1). Whisk the egg yolks into a fluffy froth, then infuse with the hot syrup and whisk again until the froth turns almost white. Combine the whipped cream with the egg yolk foam and add it to the ganache. Pour part of the mousse into silicone moulds and insert frozen crémeux. Then fill the moulds with remaining mousse and cover with carrot cake with jam. Freeze.

Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add white chocolate, condensed milk and soaked gelatin. Blend it all together adding red colorant at the end. Coat frozen cakes with shiny coating of 30ᴼC.

Soak gelatine in cold water. Boil the cream with sugar, add soaked gelatine, and then add mascarpone. Stir until all the ingredients dissolve. Add the cold cream at the end and leave it aside in refrigerator to set. Whip the cream in a mixer on medium speed.