Ingredients
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
Crumble
80g almond powder
20g blue poppy seeds
20g pignon
40g hazelnut powder
2g salt
110g flour
100g brown sugar
130g butter
Method
Verbena carrot purée
Cook the carrot,butter andhoney 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.Mixall together and reduce thetemperatureto 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.
Crumble
Mix all the ingredients together and cook in the oven for 12 minutesat 165°C.
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