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Le Cordon Bleu News, 10/01/2012
Cumin flavored carrot cream and ricotta served in a glass
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About this recipe

The naturally sweet carrots are a perfect match for the pungent cumin while the mild flavor of the creamy ricotta doesn’t overpower but rather complements the cumin flavored carrot cream.

Recipe - Cumin flavored carrot cream and ricotta served in a glass

Serves: 6

Preparation time: 40 minutes

In this recipe:

  • carrots
  • cumin
  • ricotta
  • whipping cream
  • brick pastry

 

Ingredients

Cumin flavored carrot cream
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 filo
butter, 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)*

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Method

  1. 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.
  2. 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.
  3. Preheat the oven to 120 °C.
  4. Crisp: Cut 6 x 1 cm wide strips from the brick pastry sheet, brush with clarified butter and wrap around a wooden chopstick. Bake in the oven until golden brown.
  5. Creamy ricotta: Combine the ricotta, milk and whipping cream and blend to a smooth consistency.
  6. 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.

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