Matured purple carrot with herb emulsion
Item 1 of 1
- 4
- 9 hours
This beautifully minimalist amuse bouche recipe from Heinrich Schneider sees purple carrots served alongside a silky herb emulsion and vibrant herb jelly strips. The carrots are cooked sous vide before dehydrating to achieve an intense, concentrated flavour.
First published in 2016
Ingredients
Metric
Imperial
Purple carrots
- 4 purple carrots, medium
- salt
Herb jelly
- 10g of parsley
- 10g of chives
- 10g of fresh lovage
- 100ml of water
- 2 gelatine leaves, soaked in cold water until soft
Herb emulsion
- 30g of parsley
- 30g of fresh lovage
- 30g of chervil
- 30g of chives
- 1g of xanthan gum
- 1 egg yolk
- 100g of grapeseed oil
- 20g of natural yoghurt
- salt
To serve
- 16 shiso cress leaves
- 1 cornflower, petals picked
SAVE RECIPE
Equipment
- Water bath
- Bar sealer
- Vacuum bags
- Dehydrator
- Juicer
- Hand blender
- Blender
Method
1
To begin, make the herb jelly. Bring the water to the boil and blanch the herbs for 20 seconds. Immediately transfer the herbs and water to a blender and blitz at top speed until smooth
- 10g of parsley
- 10g of chives
- 10g of fresh lovage
- 100ml of water
2
Pass the herbs through a fine sieve, add the softened gelatine and stir the mixture until the gelatine has dissolved. Pour the mixture onto a baking tray until you have a 2mm thick layer, then place the tray in the fridge to set for 8 hours
- 2 gelatine leaves, soaked in cold water until soft
3
Preheat a water bath to 95°C
4
To make the matured carrots, season the carrots with salt, place in a vacuum bag and seal in a bar sealer. Cook in the water bath for 2 hours
- 4 purple carrots, medium
- salt
5
After this time, remove the carrots from the bag, place on a baking tray and dry in a dehydrator at 50°C for 5 hours
6
To make the emulsion, place the herbs in a juicer and process to make a vivid green herb juice
- 30g of parsley
- 30g of fresh lovage
- 30g of chervil
- 30g of chives
7
Blitz in the xanthan gum using a hand blender until thickened and pass through a fine sieve
- 1g of xanthan gum
8
Add the egg yolks to a mixing bowl and whisk in the oil, pouring in a steady stream until emulsified. Whisk in the herb juice and yoghurt and season to taste with salt
- 1 egg yolk
- 100g of grapeseed oil
- 20g of natural yoghurt
- salt
9
To serve, remove the jelly from the fridge and cut into long, thin strips. Place a carrot lengthways on each place and place a line of the herb emulsion alongside
10
Loosely twist and plait the jelly strips together and place on top of the herb emulsion. Top with the shiso cress and cornflower petals and serve
- 16 shiso cress leaves
- 1 cornflower, petals picked
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