The Humble Carrot
The Humble Carrot
Cook 2 carrots in a little (125ml) carrot juice until completely cooked. Puree until smooth in a high speed blender seasoning only with salt. Warm to serve.
Peel 2 medium carrots. Steam them for 3-4 minutes until cooked but still firm. Allow to cool. Use a melon baller to form carrot balls. When ready to serve, re-steam or reheat in a pan with a little butter to taste.
Blend all ingredients together, pass through sieve. Pour mix into ISI canister, seal and charge 5 times. Fill plastic dariole cups 3⁄4 full with mix, microwave for 1 minute. Remove from microwave and place darioles upside down on cooling rack. Do not remove sponge until cool. Store in airtight container in fridge. Bring to room temperature for service.
Heat orange juice with sugar. Add sherry vinegar, remove from heat and pour over currants. Leave currants soaking in this in sealed container.
Mustard Ice Cream
Heat cream and milk. Whisk yolks with mustard and glucose in a bowl. Slowly add warm cream mix to this, return to heat and heat until it reaches 67°C whisking constantly. Remove from heat and cool mix in bowl over ice bath. Churn in an ice cream maker.
Seed & Nut Praline
Coarsely chop the nuts. Add the seeds and puffed wild rice. Heat butter and add garlic clove, cook for about a minute, then add panko crumbs, porcini powder, truffle oil and salt.
Stir this over low heat until panko starts to turn golden colour. Remove from heat and add to nut mixture. Heat honey and oil, pour over above ingredients and stir until everything is nicely coated. Place ingredients on a tray lined with baking paper and toast in oven at 170°C for about 3 minutes. Stir it and toast for a further 4 minutes. Cool. Store in airtight containers.
Start with the carrot puree as a base and build the flavours and textures finishing with a perfect quenelle of mustard ice cream just before serving.