Halva Brulee Cobra Beer Shandy Sorbet Cardamon Shortbread

Ingredients

Serves 4
For the Carrot Halva Brulee
250 g grated Carrots, cooked with sugar and butter till soft, then pureed, and cooked to a dry mash
50 g Condensed milk
200 Cream, infused with cardamom pods, then strained out
6 Egg yolks
For the Cobra Beer Shandy Sorbet
3 x 330 bottles of cobra beer
1 x 330 bottle of good quality lemonade
200 g caster sugar
Juice of 1 lemon
For the Cardamon Shortbread
225 g Flour
115 g cornflour
55 g caster sugar
55 g Icing sugar
225 g soft butter
12 Cardamom, ground to a coarse powder

For the Carrot Halva Brulee
Combined all the above ingredients, pass, and pour into a rectangle frame, cook in a bain marie at 180 till just set
Sprinkle with caster sugar and caramelise for service.
For the Cobra Beer Shandy Sorbet
Dissolve the sugar in the lemonade, combine with the beer and churn in an ice cream maker till done.
For the Cardamon Shortbread
Sieve the flours
Beat the sugars and butter till fluffy
Add the flours and knead quickly into a dough
Wrap and chill for 15 minutes
Roll out to ½ cm thick and cut out into required shapes.
Bake at 180 for 12-15 mins till lightly golden.