Carrot and orange pie with blackcurrant sorbet
8 servings
60 minutes
Carrot-orange pie with blackcurrant sorbet is a harmony of flavors and textures embodied in a delicate dessert. The bright carrot hue of the dough is enriched with spicy notes of nutmeg and cinnamon, while the citrus freshness of orange juice adds lightness. Nuts and coconut flakes add richness, and sparkling water makes the pastry airy. This pie is an example of American culinary ingenuity inspired by traditions of using vegetables in sweet dishes. Serving it with blackcurrant sorbet reveals the multilayered taste: the berry's tartness highlights the sweetness and creates a magnificent contrast. An ideal choice for cozy home tea parties or festive gatherings, it combines simplicity in preparation with elegance in presentation.
1
Chop the peeled carrot in a blender until pureed, mix with vegetable oil, sugar, salt, and orange juice.
- Carrot: 350 g
- Vegetable oil: 150 ml
- Sugar: 550 g
- Salt: 5 g
- Orange juice: 20 ml
2
Chop the nuts finely in a blender, mix with prunes, baking soda, baking powder, flour, spices, and coconut flakes.
- Walnuts: 150 g
- Prunes: 120 g
- Soda: 15 g
- Baking powder: 10 g
- Wheat flour: 500 g
- Ground cinnamon: 3 g
- Nutmeg: 3 g
- Coconut flakes: 75 g
3
Combine both mixtures, mixing until a uniform dough.
4
Pour in strongly carbonated water, mix quickly, and distribute into molds.
- Carbonated water: 120 ml
5
Leave to bake at 170 degrees for 40 minutes.
6
Cut the ready pie into portions. Serve sprinkled with powdered sugar, with a scoop of blackcurrant sorbet and a sprig of mint.
- Sugar: 550 g