Carrot and Chocolate

Davide Oldani

INGREDIENTS

Serves 4

For the carrot cream
250 g whipped cream
100 g fresh carrot juice
50 g liquid heavy cream
40 g sugar Eridania Zefi ro
3 egg yolks
5 g gelatin sheets

For the carrot biscuit
50 g flour, Primitiva 100
50 g almond fl our
50 g sugar Eridania Zefi ro
35 g extra virgin olive oil
25 g carrot peel
2 g fine salt

For the carrot sorbet
250 g carrot
125 g water
60 g sugar Eridania Zefiro
15 g glucose
2 g Neutro (locust bean gum powder for gelato)

To finish

4 chocolate spheres, made with tempered Ocoa
30 g carrot mustard
20 g purple carrot julienne

 

METHOD

For the carrot cream
Bring the liquid cream to the boil together with the carrot juice. In a bowl, mix the egg yolks with the sugar. Pour the hot cream and carrot juice mixture over the egg mixture, mixing thoroughly as you pour. Pour into the pot and put back on heat. Complete as a créme anglaise, bringing it to 82°C. Add the gelatin that has been soaked in cold water and mix. Let cool. Incorporate the whipped cream and keep cool.

For the carrot biscuit
Blend the fl ours with the carrot peel in a mixer; add the sugar and salt. Add the olive oil slowly, mixing delicately.
Spread the dough on a baking sheet and bake at 160°C for approximately 15 minutes. Remove from the oven, let cool, then blend the biscuit to obtain a powder.

For the carrot sorbet
Slice the carrot fi nely and cook in the water. Add all the other ingredients and blend at high speed. Filter the mixture and make the sorbet in an ice cream machine according to manufacturer’s instructions.

To finish

Place some carrot cream in a shallow bow, cover with the powdered biscuit and complete with the sorbet, carrot mustard, julienned purple carrot and the chocolate sphere.

 

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 Credits Brambilla-Serrani

Davide Oldani

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