Sous-Vide Carottes a la Vichy with Carrot Gelee and Parsley Silk
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Credit: Richard Rosendale, CMC
Sizzle, Summer 2013
340 grams carrot juice
10 grams ginger, peeled and sliced
20 grams white wine vinegar
2 limes, juice only
20 grams sugar
300 grams reserved carrot juice
1 gram locust bean gum
1 gram kappa-carrageenan
0.5 grams iota-carrageenan
0.5 grams calcium lactate
1 t. xanthan gum
8 coriander seeds
35 grams reserved carrot juice
2 grams salt
1 pint cream
Ultratex, to taste
Salt, to taste
100 grams parsley
400 grams grapeseed oil
118 grams sour cream
Salt, to taste
White pepper, to taste
Method:Combine all ingredients; simmer 10 minutes. Strain through chinois; chill over ice bath. Reserve.
1. Blend all ingredients in high-powered blender at low speed for 30 seconds. Allow bubbles to settle.
2. Heat in pan while gently whisking until reaches 156°F.
3. Using syringe, fill ¹/8-inch plastic tubing with mixture. Submerge tubes in ice water, except for tube openings, for 10 minutes. Using syringe, blow out tubes.
Method:Peel carrots; cut cylindrical shapes using apple corer. Season carrots with salt and carrot juice. Cook sous-vide 1 hour, 40 minutes, at 185°F. Shock carrots in ice water. Once chilled, remove from bag. Discard liquid. Cut out center using ¼-inch metal tube.
Method:Thinly slice all excess carrot trims; simmer in pot with cream until tender. Season with salt. Blend in high-powered blender until silky smooth. Use ultratex, if necessary, to slightly thicken puree.
Method: Blend parsley and grapeseed oil in high-powered blender on high for 2 minutes. Strainoil through coffee filter. Combine 4 oz. parsley oil with 1 cup sour cream; season with salt and white pepper.
Fill carrot cuisson with puree; clean edges with spatula. Stand carrot upright. Holding carrot noodle in the air, wrap around filled carrot from bottom to top. At top, slice noodle on an angle so it blends into piece behind it. Place drop of aioli in center of plate and on side. Place carrot on top of center aioli.
Garnish with pink-tip parsley.
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