Description
My imagination drew attention to the carrots. All the famous cakes and carrot muffins, so I boldly began to cook from her candy. Boiled carrot puree I liked it, tasted like fruit left to add more nutty flavor. For the dense texture better add biscuit crumbs or cornflakes. Decor-someone like that, but in any case, the sweets went like hot cakes.
Ingredients
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Carrots
0.5 kg
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Sugar
120 g
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Pasta, peanut
100 g
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Cinnamon
1 tsp
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Cranberry
1 handful
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Topping pastry
-
Sesame
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Orange juice
1 Tbsp
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Vanilla sugar
0.3 tsp
Cooking
Will fit a big juicy carrot.
RUB on a small grater.
Place in a saucepan with a thick bottom, pour sugar.
Keep on low heat for 15-20 minutes, stirring occasionally.
Of course, the carrots should not burn, but all the liquid will evaporate.
The carrots are sticky and well stray into a ball-then turn off and wait for cool down.
Add peanut butter or ground nuts.
Squeeze orange juice.
Mix with cinnamon and vanilla sugar from Dr. Oetker.
And dried cranberries.
Mix into a homogeneous mass.
Roll into balls with walnuts. Roll in sprinkles from Dr. Oetker.
Or chocolate.
Or in sesame seeds.
Alternated on the plate color.
Put in refrigerator to slightly stiffened, but still they remain soft.
Served on a festive table.
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