Cut the brioche bread into 4 rectangular pieces.

Use a juicer or blender, extract carrot juice. Note: if you’re using a blender, add some water to the carrots and blend, then put it through a sieve to remove the carrot pulp.

In a pot on medium heat, add the carrot juice and sugar. Let it slowly cook until it becomes slightly thickened and syrup-like in texture.

Turn off the heat, add in the brioche pieces and let it soak for 1-2mins. Set aside to cool down.

In a pot on medium low heat, add water and sugar. Let it come to a slow simmer.

Add in the sliced carrots into the syrup, and let it simmer for 2 minutes.

Add in squeezed orange juice and the orange itself too.

Simmer the carrots until it has become slightly translucent and chewy (~3mins). Set aside to cool down.

In a bowl, mix together ricotta cheese, yoghurt and lime zest.

In a pan, add in the oil and let it heat up.

Add in the ginger strips and let it shallow fry until golden crispy.

In a small bowl, add some cream base, followed by brioche piece and carrot jeonggwa.

Repeat step 1 for 2-3 times, depending on how big your bowl is.

Garnish with deep fried ginger strips on top.