Cumin Flavored Carrot Cream

Cumin Flavored Carrot Cream

This is a recipe from the Le Cordon Bleu Cooking School.  Notice the measurements are metric.  If this recipe sounds like something you want to try, make certain to use a site that can convert measurements. Serves 6
Ingredients:

350 g carrots

30 g butter

200 ml chicken stock

salt, pepper

ground cumin

150 ml whipping cream

sugar, 

butter, 

salt

Crisp 1 brick pastry (warka dough) or filobutter, 

clarified Creamy ricotta

150 g ricotta

50 ml milk

50 ml whipping cream

salt, pepper

Decoration

1/4 bunch chervil

1/4 bunch flat leaf parsley

6 dried tomato skins (optional)*

Directions:
Cumin flavored carrot cream: 

Peel the carrots, remove the fibrous core. Using a melon baller, make 12 carrot balls and set aside. Finely slice the rest of the carrots, sweat in butter, add the chicken stock. 

Season with salt and pepper, add the cumin and cook well on a low heat. Blend after cooking, and then add the whipping cream. Keep warm.

Place the carrot balls in a pan large enough to hold them in a single layer. Pour in enough cold water so that the carrots are two-thirds immersed. Add the sugar and butter and season with salt. Cover with a parchment paper lid and cook over low heat until all the water has evaporated and the sugar and butter mixture is reduced to syrup. Roll the carrot balls around in syrup to produce a light glaze and evenly coat.

Preheat the oven to 120 °C.
Crisp: Cut 6 x 1 cm wide strips from the brick pastry sheet, brush with butter and wrap around a wooden chopstick. Bake in the oven until golden brown.

Creamy ricotta: Combine the ricotta, milk and whipping cream and blend to a smooth consistency.

To serve: Fill the six glasses with cumin flavored carrot cream. Top with a spoon or two of the creamy ricotta. Finish with a crisp and two carrot balls per glass. 

Decorate with chervil and parsley sprigs, and dried tomato skin if using.

*Dried tomato skin: Place tomato skins on a silicone mat and dry in an oven heated to 90°C for 2 hours.