About this recipe
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The naturally sweet carrots are a perfect match for the pungent cumin while the mild flavor of the creamy ricotta doesn’t overpower but rather complements the cumin flavored carrot cream.
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Serves: 6
Preparation time: 40 minutes
In this recipe:
- carrots
- cumin
- ricotta
- whipping cream
- brick pastry
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Ingredients
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- Cumin flavored carrot cream
- 350 g carrots
- 30 g butter
- 200 ml chicken stock
- salt, pepper
- ground cumin
- 150 ml whipping cream
- - - - - - - - -
- sugar, butter, salt
- Crisp
- 1 brick pastry (warka dough) or filo
- butter, clarified
- Creamy ricotta
- 150 g ricotta
- 50 ml milk
- 50 ml whipping cream
- salt, pepper
- Decoration
- 1/4 bunch chervil
- 1/4 bunch flat leaf parsley
- 6 dried tomato skins (optional)*
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Method
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- Cumin flavored carrot cream: Peel the carrots, remove the fibrous core. Using a melon baller, make 12 carrot balls and set aside. Finely slice the rest of the carrots, sweat in butter, add the chicken stock. Season with salt and pepper, add the cumin and cook well on a low heat. Blend after cooking, and then add the whipping cream. Keep warm.
- Place the carrot balls in a pan large enough to hold them in a single layer. Pour in enough cold water so that the carrots are two-thirds immersed. Add the sugar and butter and season with salt. Cover with a parchment paper lid and cook over low heat until all the water has evaporated and the sugar and butter mixture is reduced to syrup. Roll the carrot balls around in syrup to produce a light glaze and evenly coat.
- Preheat the oven to 120 °C.
- Crisp: Cut 6 x 1 cm wide strips from the brick pastry sheet, brush with butter and wrap around a wooden chopstick. Bake in the oven until golden brown.
- Creamy ricotta: Combine the ricotta, milk and whipping cream and blend to a smooth consistency.
- To serve: Fill the six glasses with cumin flavored carrot cream. Top with a spoon or two of the creamy ricotta. Finish with a crisp and two carrot balls per glass. Decorate with chervil and parsley sprigs, and dried tomato skin if using.
*Dried tomato skin: Place tomato skins on a silicone mat and dry in an oven heated to 90°C for 2 hours.
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