I had to do something with that cake...and this is just another part of the recipe to sent to me by Ian Curley for his carrot cake trifle, so voila...whipped up a batch in the Thermomix no less (which is actually perfect for crystallising sugar because of the movement) and here it is...the idea decoration or garnish for carrot cakes, cheese platters or grazing tables...pin it so you don't forget. Seriously easy.
Thanks Ian....again!
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Need
- 100 Grams raw caster sugar BUY
- 50 Grams water
- 200 Grams pepitas (pumpkin seeds)
- 20 Grams cacao butter
- 5 Grams pink salt flakes BUY
Do
- 1
Place the sugar and water into Thermomix bowl and cook 10 min/105°C/speed 1. If the temperature has not hit 105, keep cooking the syrup until it does. Timing will vary slightly depending on the temperature of the water you use.
- 2
Meanwhile, roast the pepitas in a cold oven set to 200°C for 8 minutes.
- 3
Add seeds to the syrup and cook 5-10 min/105°C/Reverse/speed 1.
- 4
As the sugar starts to crystallise on the seeds you know you are done. If it needs longer, add more time. It should be sandy and the green of the seed should be starting to come off the seeds.
- 5
Add cacao butter and salt and stir 1 min/Reverse/speed 1.
- 6
Spread across your silpat mat and cool before bagging and keeping in the freezer until use.
More
This is the perfect garnish for any carrot cake, but they are certainly delicious on their own or on a grazing platter.
