May 29, 2017 Last Updated 12:22 AM, Apr 14, 2017

Carrot Cake with Sous Vide Pineapple, Mascarpone Parfait and Pineapple-Tarragon Sorbet

carrotcakesousvidepineapplemascarponeparfaitpineappletarragonsorbetCarrot cake, pineapple, tarragon, & marscapone by Michael Zebrowski  formerly of: Four Seasons Resort in Santa Barbara, CA.

Yield: 12 servings

Carrot cake:

17.9 oz/510 g bread flour

.17 oz/5 g salt

.53 oz/15 g cinnamon

.21 oz/6 g baking soda

1/2 tsp baking powder

8 eggs

28 oz/795 g granulated sugar

12.6 oz/360 g vegetable oil

8 oz/228 g golden pineapple, finely chopped

24 oz/682 g carrots, shredded

4.9 oz/140 g walnuts, lightly toasted and chopped

1. Sift together flour, salt, cinnamon, baking soda and baking powder. Set aside.

2. In an electric mixer fitted with a whisk attachment, whisk eggs and sugar on medium high speed until light and fluffy.

3. Slowly add vegetable oil.

4. Add sifted dry ingredients. Mix until incorporated. Scrape bowl as needed.

5. Fold in pineapple, carrots, and walnuts.

6. Spread mixture onto a half- sheetpan lined with parchment paper.

7. Bake at 350°F until the cake springs back when touched in the center. Cool.

8. Cut the carrot cake into 3” squares. Store refrigerated and wrapped until ready to use.

Caramel powder:

35.3 oz/1 kg granulated sugar

3.5 oz/100 g glucose

8.8 oz/250 g unsalted butter, softened

Pinch of salt

1. Make an amber caramel with sugar and glucose.

2. Whisk in butter and salt.

3. Pour caramel onto a silicone baking mat to cool and harden.

4. Break caramel into pieces and pulse in a food processor until pulverized. Sift caramel through a tamis.

5. Store caramel powder in an airtight container until ready for use.

Sous vide pineapple:

1 pineapple

1. Cut top and bottom of pineapple off. Trim skin and eyes away.

2. On a meat slicer, slice pineapple into ¼¼" slabs lengthwise.

3. Coat both sides of pineapple slabs with caramel powder. Insert caramel powder-coated pineapple slices into vacuum pack bags in a single layer and vacuum pack them medium tight.

4. Sous-vide pineapple in 140°F water until translucent and cooked through (about 1 hour).

5. Transfer cooked pineapple to an ice bath to cool rapidly.

6. Dice sous vide pineapple as needed and reserve in refrigerator.

Mascarpone parfait:

17.6 oz/500 g mascarpone cheese

3.5 oz/100 g heavy cream

5.6 oz/160 g egg yolks

4.4 oz/125 g granulated sugar

1.7 oz/50 g corn syrup

.88 oz/25 g water

1. Whip mascarpone and heavy cream to soft peaks. Set aside.

2. Whip egg yolks on high speed. Meanwhile, cook sugar, corn syrup and water to softball stage (115 °C–121°C).

3. Reduce mixer speed to low and pour cooked sugar over whipping yolks. Then turn mixer to high speed and whip until cool.

4. Fold pate a bombe into mascarpone.

5. Line a 19 ½ ½" X 3 ½" triangle terrine mold with acetate.

6. Pipe mascarpone parfait into prepared terrine mold, and level smooth.

7. Freeze until firm.

8. Unmold terrine and cut frozen parfait into ½½" triangles.

9. Reserve triangle parfaits in the freezer until ready to use.

Pineapple-tarragon sorbet:

15.9 oz/450 g water

1.6 oz/45 g trimoline

15.8 oz/450 g granulated sugar, divided

.35 oz/10 g sorbet stabilizer

2.6 oz/75 g tarragon

53 oz/1500 g Golden Pineapple puree (fresh)

1.7 oz/50 g freshly squeezed lemon juice

1. Heat water, trimoline, and half of sugar in a saucepot to 45°C.

2. Mix the other half of the sugar with stabilizer and whisk that into saucepot.

3. Heat syrup to 85°C. Remove from heat.

4. Add tarragon and infuse until cool.

5. Strain tarragon out of syrup and whisk into pineapple puree and lemon juice.

6. Allow mixture to mature for 4 hours, and then spin in an ice cream machine according to manufacturer’s directions.

Pineapple coulis:

17.6 oz/500 g Golden Pineapple puree

Juice of ½ lemon

2.6 oz/75 g granulated sugar, divided

.17 oz/5 g apple pectin

1. In a saucepot, bring pineapple puree, lemon juice and half of sugar to a boil.

2. Mix remainder of sugar with pectin. Whisk sugar/pectin mixture into pineapple puree and bring to a boil again.

3. Chill coulis immediately in an ice bath.

4. Transfer chilled pineapple coulis into a squeeze bottle.

Carrot coulis:

17.6 oz/500 g fresh carrot juice

3.5 oz/100 g granulated sugar, divided

.3 oz/8 g apple pectin

1. In a saucepot, bring carrot juice and half of sugar to a boil.

2. Mix remainder of sugar with pectin in a bowl. Whisk sugar/pectin mixture into carrot juice and bring to a boil again.

3. Chill coulis immediately in an ice bath.

4. Transfer chilled carrot coulis into a squeeze bottle.

Vanilla tuile batter:

15.8 oz/450 g egg whites

13 oz/370 g confectioners’ sugar

10.5 oz/300 g all-purpose flour

1 vanilla bean, split and scraped

1 lb/454 g unsalted butter, melted and warm

1. Combine egg whites and confectioners’ sugar in a mixing bowl. Whisk over a bain marie until warm.

2. Bring bowl to mixer and add flour and vanilla bean seeds and pulp. Whisk until smooth, scraping bowl.

3. Gradually add warm butter to mixture while mixer is on medium speed. Whisk until completely emulsified.

4. Chill tuile batter before use.

5. Spread tuile batter onto a silicone baking mat-lined sheetpan with a tuile template that measures ½½" x 4 ½½".

6. Bake at 325°F until lightly brown.

7. Cool, and reserve in an airtight container until ready to use.

Pineapple chips:

35.3 oz/1000 g water

10.5 oz/300 g granulated sugar

3.5 oz/100 g glucose

1 pineapple

1. Bring water, sugar, and glucose to a boil.

2. Cut top and bottom off pineapple and trim away skin and eyes.

3. On a meat slicer, slice pineapple crosswise into thin round slices. Place slices into hot syrup. Allow pineapple to soak in syrup until cool.

4. Place syrup-soaked pineapple slices onto silicone baking mat-lined sheetpan. Dry out in a 200°F oven until crisp.

5. Transfer pineapple chips to an airtight container until ready to use.


1. On a rectangular plate, make an elongated “X” with pineapple coulis.

2. Pipe 3 descending dots of carrot coulis on plate.

3. Place a square of carrot cake off center on right side of plate.

4. Put a triangle of mascarpone parfait on top of carrot cake. Place a scoop of pineapple-tarragon sorbet next to parfait.

5. Spoon about 2 Tbs sous-vide pineapple dice on top of carrot cake in between parfait and sorbet.

6. Lightly dust tuile with confectioners’ sugar and place it along edge of parfait, touching the plate.

7. Break a pineapple chip in half and insert both halves into sorbet. Serve immediately.

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