Carrot Cake Flower

Grate the first carrots in the blender with the oil and the spices.
Beat the eggs and add the sugar, work in the fatty ingredients and the sieved solids, finally add the grated carrot.
Spoon into lightly greased metal moulds and bake for 25 minutes at 160ºC with some steam.

Infuse the cream with the vanilla, strain and make a crème anglaise in the conventional way. 
Apply the gelatine mass and the cheese. Add the drops of White Chocolate Opal 30.3% and perfect the emulsion with the food mixer.
Allow to stand at 4ºC overnight.
The next day, whip and pipe on top of the carrot cake using a plain nozzle to imitate the shape of a daisy.

Mix the sugar and pectin while cold.
Heat the purées.
Add the first mixture and bring everything to the boil.
Measure out into half-sphere moulds and once defrosted, arrange on top of the flower.

Boil everything together.
Strain and spray the daisies.