Mini-Carrots with Coconut and Smoked Oil

By corlear

Ingredients

• For the carrot juice:
• 2.2 lb carrots, average sized
• For the carrot sorbet:
• 1 cup liquefied carrot juice (see previous step)
• 1 tsp sorbet stabilizer
• 1/2 sheet gelatin (previously rehydrated in cold water)
• For the carrot soda:
• 31/2 cup carrot juice (see previous step)
• 1 2-pint ISIfoaming canister
• 2 CO|2 cartridges
• For the smoked oil:
• 2 lb. wood
• 7 oz green leaves
• 11/2 cup sunflower oil
• For the coconut sponge:
• 1 cup water
• 31/2 oz soluble desiccated coconut
• For the boiled raw carrot salad:
• 56 baby carrots, 11/4 or 11/2" long
• 2 cups water
• salt
• To finish:
• 8 small fresh tarragon leaves
• 8 small fresh basil leaves
• powdered cardamom
• 0.4 º olive oil

Details

Servings 4

Preparation

Step 1

For the carrot juice:
1. Peel the carrots and liquefy them.
2. Strain and divide the juice into 2 to be used in different recipes.

For the carrot sorbet:
1. Dilute a ¼ of the carrot juice with the stabilizer.
2. Stirring continuously, heat to 185ºF, dissolve the gelatin in it and add the rest of the juice.
3. Pour into a Paco Jet container and leave to stabilize in the fridge for at least 6 hours.
4. Then freeze.

For the carrot soda:
1. Strain and use a funnel to fill the canister with the carrot juice.
2. Foam and leave to rest in the fridge for 2 hours.

For the smoked oil:
1. Burn the wood in a metal dish and when add the green leaves to the embers.
2. Put the oil in a metal dish and plunge it into the embers.
3. Close as tightly as possible. The smoke from the fire will smoke the oil.

For the coconut sponge:
1. Heat the water and mix it with the desiccated coconut and place in a round metal bowl (8" diameter and 10" high).
2. Heat between 60-160ºF and keep hot.

For the boiled raw carrot salad:
1. Peel baby carrots and keep 8 units to be used later.
2. Boil the rest of the carrots in salted boiling water for approx. 2 minutes. They have to be raw, as they will have to be cooked a second time.
3. Drain and plunge into salted iced water.

Final Steps & Preparation:
1. Process the carrot sorbet in the Paco Jet.
2. Sauté the boiled carrots in a little olive oil in a non-stick frying pan.
3. Glaze with 1 cup of carrot soda and cook for 1 or 2 minutes until the carrots are al dente.
4. Remove the carrots and reduce the soda to a thick consistency.
5. Heat the carrots through with the raw carrots.
6. Pile up the carrots in the middle of a small dish.
7. Emulsify the coconut milk in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
8. Place a soup spoonful of coconut foam at three points around the dish and a coffee spoon quenelle of carrot at the other point.
9. Sprinkle 2 small tarragon leaves, 2 basil leaves and a pinch of powdered caradomon over the carrots.