Carrot purée and sponge, nut and seed ’praline’, mustard ice cream, currants by Alla Wolf-Tasker

Ingredients:
4 large carrots

salt

280ml milk

280ml cream

4 egg yolks

4 tsps glucose syrup

1 tbsp wholegrain mustard

2 tbsps Dijon mustard

1 pinch of salt

160g egg white

105g egg yolk

80g flour

30g rice flour

30g ground almonds

1 pinch of salt

30g sugar

150g currants

150g orange juice

20g sherry vinegar

20g sugar

2 tbsps wild rice, puffed

1 tbsp walnuts, toasted

1 tbsp pumpkin seeds, toasted

1 tbsp pine nuts, toasted

3 tbsps Panko breadcrumbs

1 1/4 tbsps butter

1 tbsp porcini powder

1/4 tsp truffle oil

1/2 tsp salt

1/4 garlic clove

2 tbsps honey

1 tbsp oil

red vein sorrel leaf

Method:

1. Begin by preparing the ice cream base. Bring the cream and milk to a simmer in a medium sized pot. Whisk the yolks with the mustard and glucose in a bowl until pale and, while continuing to whisk, slowly add the warm cream. Return to a low-medium heat until it reaches 67˚C/153˚F, stirring continuously

2. Remove from the heat, add the salt and cool the mix quickly by pouring into a bowl set over an ice bath. Once cool, pour into an ice-cream maker and churn. Store in the freezer until required

3. For the carrot purée, pass 2 of the carrots through a juicer and cut the other 2 into a medium dice. Bring the diced carrot and juice to the boil in a pan, reduce the heat and simmer until the carrot is cooked. Transfer to a blender and blitz until smooth, adding salt to season. Pass through a fine strainer and store in the refrigerator until required

4. For the sponge, weigh out 250g of the carrot purée and add to a mixer with all of the other sponge ingredients. Blitz together and pass through a sieve. Pour the mix into an espuma gun, seal and charge with 5 gas canisters

5. Fill plastic dariole cups (120ml capacity) until 3/4 full with the mix and microwave for 1 minute

6. Remove from the microwave and place the darioles upside down on a cooling rack – do not remove the sponges until cool. Store in an airtight container in the refrigerator and bring to room temperature once ready to serve

7. For the soused currants, heat the orange juice with the sugar in a pan. Add the sherry vinegar, remove from the heat and pour over the currants. Leave the currants submerged in the liquid in a sealed container

8. For the seed and nut praline, coarsely chop the nuts and mix with the seeds and puffed wild rice

9. Place a pan over low heat and heat the butter, add the garlic clove and cook for approximately a minute, then add the breadcrumbs, porcini powder, truffle oil and salt. Stir until the breadcrumbs start to turn a golden colour, then remove from the heat and combine with the nut mixture

10. Preheat the oven to 170°C/338°F/gas mark 3.5

11. Heat the honey and oil in a pan, then pour over the other ingredients. Stir until the nut mix is well coated

12. Spread the mix onto a tray lined with baking paper and toast in the oven for approximately 3 minutes, then stir and bake for a further 4 minutes. Remove from the oven, leave to cool and store in an airtight container

13. To serve, smear a spoonful of the carrot purée onto each plate, sprinkle over the praline and add 2 carrot sponges. Dot with sultanas and finish with a scoop of ice cream and some red vein sorrel before serving

Check out http://www.greatglobalchefs.com for more amazing recipes.

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