Reminiscing about the amazing desserts we had on our Tasting Room menu last year, this carrot cake and walnut ice cream was a stand out winner. We used some fabulous fresh British carrots from and one of my favourite foraged herbs, meadowsweet (but you can of course just use the carrots you have and spice the syrup with cinnamon). If you don’t want to make the ice cream which requires an ice cream maker, you can either add a dollop of whipped cream or shop-bought vanilla ice cream alongside.
Situated close to the Rathfinny Wine Estate is Namayasai Farm, a local farm who produce the most amazing fruit and vegetables and always deliver with a friendly smile. I feel lucky to be able to cook with the ingredients and serve to our guests. That being said, you can of course source your berries for this sweet treat wherever is most convenient for you!
Ingredients (serves 2)
150g caster sugar.
50g unsalted butter.
4 to 5 Braeburn apples.
Puff pastry (all butter or best quality you can find).