Whole eggs, 3
Egg whites, 60g
All-purpose flour, 265g
Cardamom milk, prepared in advance, 400g
Carrot juice, fresh or store bought, 45g
Shredded carrots, 200g
Citric acid, pinch
Place unsprayed popover molds into 450°F oven. While molds are heating up, blend all ingredients except shredded carrots. Scape down any flour that may stick to sides of blender. Add in shredded carrots—do not puree carrots fully—leave some carrot shreds. Remove molds and quickly spray with cooking spray (spray the rim well too), pour batter 3/4 of the way up and put into oven. Bake at 450°F for 13 minutes (do not open oven before time is up) then rotate molds and bake for 14 minutes or until popovers have a deep tan color and a slight firm exterior. Leave popover in molds to cool for 15 minutes and place onto a parchment lined sheet pan. Heat before serving.
Whole milk, 900g
Green cardamom seeds, crushed, 16
Heat milk with seeds and bring to a boil (watch carefully so that milk does not boil over). Remove from heat and cover with plastic wrap. Steep for 20 minutes. Strain and chill.
Formulation courtesy of Helen Jo, Little Bird Bistro