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
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
Please fill in the fields below to search our Recipes' database.
