Ingredients (serves 10)
For the carrot coco emulsion:

  • 500g carrot juice
  • 500g orange juice
  • 100g coco cream
  • 200g butter

For the carrot filling:

  • 1.5kg carrots
  • 50g sugar
  • 100g lemon juice
  • 200g Reims’ vinegar
  • 20g butter

For the calf sweetbread:

  • 10 200g pieces of calf sweetbread
  • 100ml peanut oil
  • 4 sprigs thyme

Method

For the carrot coco emulsion:

  1. Reduce the carrot juice with the orange juice to one-third of its original weight.
  2. Add the coconut cream and whisk in the butter.

For the carrot filling:

  1. Make the pickling marinade by melting the honey, then deglaze the pan off the heat with the lemon juice, vinegar and sugar and cook for 2 minutes. Set this aside.
  2. Peel the carrots, brown them  in butter and add the picking marinade.
  3. Allow the carrots to cook down until they are melted down.

For the calf sweetbread:

  1. Leave the sweetbreads in ice water for 2 hours to disgorge them.
  2. Blanch the disgorged sweetbreads, and then place them in a saucepan of cold water with thyme and coarse salt.
  3. Bring the sweetbreads to a boil and allow to boil for 2 minutes, then remove them and immerse them in ice water to stop the cooking process.
  4. Remove the thin skin off the sweetbreads.
  5. Place the skinless sweetbreads into a hot frying pan and brown them with olive oil until you obtain a crispy crust – cooking is done unilaterally.

 

Recipe courtesy of Christopher Hache during his time at L’Ecrin at Hôtel de Crillon, A Rosewood Hotel.

Christopher Hache Chef Feature.