carrot orange sorbet

In a saucepan, heat the water and add the mixture: caster sugar,
glucose, inulin and stabilizer. Bring the mixture to 85°C. Cool
the resulting syrup to 20°C. Stir in the carrot and ginger juices
and the orange purée, then the Cointreau®. Blend. Quickly chill
to 4°C. Blend again and let rest for 24 hours. Blend. Churn.

In a saucepan, cook the caster sugar until it caramelizes.
Deglaze with the butter. Add the orange juice and Cointreau®.
Blend. Cool quickly.

Wash the oranges before peeling them with a vegetable peeler. Cut the peel into thin strips, then blanch them: place them in a saucepan filled with water and bring to a boil. Drain the strips in a fine-mesh strainer, discarding the water. Repeat this process a second time.

Place the blanched strips in a saucepan with the water* and the caster sugar (1). Bring to a boil. Let cool overnight.
The next day, heat the syrup with the orange strips, add the caster sugar (2), and bring to a boil. Let cool overnight.
The next day, repeat the process with the oranges and the caster sugar (3), then stir in the Cointreau® and refrigerate.

In an ice cream bowl, use an ice cream scoop to form a scoop
of Cointreau® orange-carrot sorbet. Then, pipe the Cointreau®
orange caramel onto the sorbet using a piping bag.
Finish by sprinkling with semi-candied orange zest.