Heirloom carrot Gnocchi

INGREDIENTS

Serves 18

Step1
2k carrots., grated
100ml olive oil
1 onion thinly sliced
5 cloves garlic
salt pepper
30g Ultra-Tex 4
Method
Place all except the ultra Tex in a sous vide bag and steam at 100 degrees until tender, blend until smooth add ultra Tex 4

Step2
500 g pomme nature
500 g carrot puree from step 1
28g Methylcellulose f50 Texturase metil
Method
1, blend in thermo-mix until smooth
2, spread evenly on to a tray cover and chill for 24hours

Step 3
5l-juiced carrot

Iranian salsa
200g Iranian pistachios
200ml avocado oil
50g pumpernickel bread
30g Jerez vinegar
30g chervil tops
salt pepper

Carrot Stock
500ml Carrot juice
100ml purple carrot juice
5.5g Guar gum
30ml lemon juice
20ml malt vinegar
salt pepper
Method
1, bring all to 75oC whisking constantly until thickened
2, season to taste and reserve until needed

 

METHOD

Step1
Place all except the ultra Tex in a sous vide bag and steam at 100 degrees until tender, blend until smooth add ultra Tex 4

Step2
Blend in thermo-mix until smooth.
Spread evenly on to a tray cover and chill for 24hours.

Step 3
Pass the juice through a fine muslin clothe.
Place in the Roto-vap @ 180 rpm 40oC bath temp.
Roto-vap mix until you are left with 250ml liquid.
Reserve in the fridge until required.

Step 4
Take step 2 and blend in the thermo-mix with step 3
Place mix in piping bag and store at 4oc for 6 hours before using

to make the gnocchi pipe mix into 75 oC carrot juice and hold for 5 minutes remove and season with salt and olive oil

Iranian salsa
Blend every thing together with a stick blender but be careful not to over blend, you still want to retain some texture

Carrot Stock
Bring all to 75oC whisking constantly until thickened
Season to taste and reserve until needed

To finish
Garnish with compressed heirloom carrots and chervil stems

Dish matched to cocktails Mexican Bubble Cup