Verbena carrot puree

50g honey

300g carrot 

30g butter 

3g salt

200g cream 

70g lemon verbena


Almond mousse

120g marzipan from Provence 80

2g bitter almond extract    

10g pastis                                               

2g lemon zest                                         

40g trimoline                                           

210g whipping cream                           

4g gelatine                                             

110g whipped cream                             


Verbena sorbet

600g water              

80g dextrose           

40g sugar                

3g stab                     

40g lemon juice

3g lemon zest       

60g lemon verbena



80g almond powder     

20g blue poppy seeds  

20g pignon

40g hazelnut powder    

2g salt                             

110g flour                       

100g brown sugar        

130g butter



Verbena carrot purée

Cook the carrot, butter and honey in a pan, and add the hot whipping cream infused with the verbena. Cook slowly. Bind the purée with the butter and salt.


Almond mousse

Heat the marzipan, almond extract, whipping cream, trimoline and vanilla at 65°C, and add the gelatin. Mix all together and reduce the temperature to 32° and add the whipped cream. 


Verbena sorbet

Heat the water to 45°C, add the dextrose with the sugar and the stab and bring to the boil. Cool down and add the lemon and the fresh verbena. Churn 3 time in the pacojet before using it.



Mix all the ingredients together and cook in the oven for 12 minutes at 165°C.


Find out more about Joakim on his chef profile.