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Deconstructed Carrot Cake

#1: Walnut Cookies

Substitute walnut flour (finely ground walnuts) for 3/4 of the almond flour in this sugar cookie recipe.

Bake them extra crisp, then keep in an air-tight container until ready to use to keep them from going soft. 

#2: Carrot Cake

cut into small cubes

#3: White Chocolate Cream Cheese Cremeux

Make a white chocolate version of this chocolate cremeux recipe, then add a few spoons of cream cheese (to taste) at the end before chilling. (I added ginger powder to this as well since I like how it tastes with carrot cake)

#4: Orange Curd

in a piping bag

#5: Decor

(sub erythritol or xylitol for the sugar in all these recipes)

-candied baby carrot and candied ginger (recipe link -just treat the carrots like ginger)

-candied orange zest (recipe link -just sub the sugar for erythritol or xylitol)

Plating the Dessert:

The general idea is to create something interesting for the eye, with some kind of flow. The easiest way to do this is to follow the curve of you plate and have things taller on one side than the other, and remember to leave negative space. Less is more, and I think I actually went a little overboard with my plating int he video above.

The visual balance and contrast is important, but not as much as the balance and contrast of flavors and textures. That's why I recommend that you bake the cookies extra crisp, and add so many "decor" elements that will be strongly flavored and either crunchy or chewy, to balance out the softness of the cream, the curd, and the cake. You could even freeze the cremeux into a pseudo-ice cream to add a temperature contrast, just make sure to use a heated spoon when scooping it.

As long as the end result tastes good, that's really all that matters.

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