Kunik cheese, from "Domaine de Courval", cake and carrot juice, parsnip and white chocolate chips

Ingredients:

Cake base

·         3 cups "GO LEAN CHRUNCH" cereals

·         1/2 cup melted butter 

·         1/4 cup Graham cookie crumbs

Cake

·         750g Kunik cheese from "Fromagerie du Domaine de Courbal" or a fresh local cream cheese.

·         2 cups sugar

·         135g powder sugar

·         Zests of 2 limes

·         1 bottle (700 ml) carrot juice

·         3 eggs

·         1 cup flour

·         3 parsnips finely diced

·         100g white chocolate chips

Methods:
Cake base

·         Grossly chop cereals in a culinary robot, add Graham cookie crumbs and melted butter.

·         Fill and compress the mix in the bottom of a cake mould.

·         Cook until golden, about 15 minutes.

Cake

·         Poach the parsnip dices in a syrup composed of 1/2 water and 1/2 sugar. Drain properly.

·         In a pan, reduce carrot juice and sugar until you obtain 200 ml.

·         Add cheese, powder sugar, lime zests and mix with an electric beater.

·         Delicately fold in flour, parsnip and white chocolate chips with a rubber spatula.

·         Top the cereal crust previously prepared and cook at 300 degrees until the middle is firm (+/- 40 minutes). Be careful to not overcook. Cake is tastier creamy than very firm.

Comments:

·         Serve with a white cheese sorbet available at "Delices des Nations" in Sherbrooke and a couple of caramelized walnuts