Serves 4       

Ingredients

Orange flower yoghurt

150g yoghurt

1l full fat milk (uht)

30g orange blossoms

60g powdered milk

12g orange flower water

Dash of olive oil

 

Carrot jelly

200g carrot juice (use a centrifuge)

5g gelatine (2 sheets)

Fine salt, to season

 

Carrot emulsion (20 small portions)

500g carrots

200ml carrot juice

10g gelatine (4 sheets)

Fine salt, to season

 

Carrot ribbons

4 carrots with their leaves

2 purple carrots

2 yellow carrots

2 mini carrots

1 sand carrot

White balsamic vinaigrette 

 

To serve

Dash of olive oil

Pinch of salt

 

Method

Orange flower yoghurt

Add the orange blossoms to the cold milk and leave to infuse for 12 hours. Strain and then bring to the boil to sterilise the milk.
Pour into a bowl and leave to cool to 13c in a cold bain-marie. Meanwhile, mix the yoghurt, milk powder and orange flower water in a small bowl. Add to the milk, once it has cooled to the right temperature. Strain before pouring into the pots. Leave to ferment for 8 hours. Chill before serving.

 

Carrot jelly

Soak the gelatine strips in icy water. Gently heat a small amount of carrot juice and incorporate the gelatine. Mix until it has melted and then pour onto the remaining carrot juice. Season. Keep refrigerated.

 

Carrot emulsion

Peel and finely chop the carrots. In a saucepan, cook the carrots in the carrot juice for 15 minutes without reducing the juice too much. Blend to a fine consistency using a thermomix. For 500g of purée, add 4 pre-soaked gelatine strips. Season and then fill the syphon. Use two cartridges to pressurize and then refrigerate.

 

Carrot ribbons

Peel and finely slice the carrots using a japanese mandolin. Soak in icy water for added crunch. Drain and keep refrigerated.

 

To serve

To serve, mix the yoghurt with a dash of olive oil and a pinch of salt. Be careful not to work it too much so as to retain its creamy texture. Keep refrigerated. Carefully remove the centre of the jelly using a 7cm cutter. Apply the carrot emulsion to the centre of the plate making a nice dome shape. Pour the yoghurt over the top of the carrot jelly and then carefully and equally arrange the carrot ribbons seasoned with the vinaigrette. Decorate by dotting carrot juice and olive oil in the yoghurt then add the voatsiperifery powder.

 

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Photography by ginko