«Apart from the champagne ice, this dish can be prepared in advance and simply assembled at the last minute.»
Preheat the oven to 180'C.
Peel and grate the carrots. Clarify the butter. Heat the clarified butter and then add the grated carrot. Stir and cook gently until the carrot is soft and all the liquid has evaporated. Add the sugar, cardamon and the raisins and mix well. Add the evaporated milk to the pan and cook over a medium heat, stirring constantly, until the mixture has thickened.
Peel the apples, cut into quarters and remove the core. Place in a baking dish, sprinkle with sugar and then bake in the oven until soft. Remove from the oven and place in a blender. Blitz to make a puree.
Mix together the icing sugar and the yogurt.
Place the crushed ice in a jug and add the champagne. Shake well.
To serve: place the warm apple compote in the base of your glasses and then spoon in the yogurt. Top with a little champagne ice and serve alongside the carrot halwa.