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Carrot Timbale With Tomato Sauce
Ingredients:
Ingredients:
450 gm carrot, cut into small, easy-to-blend pieces
3 eggs
2 egg yolk
450 ml single cream
Add a pinch of nutmeg
Add salt to taste
Butter
Water
Garnishing (optional):
Coriander coulis, a mix of pureed coriander leaf, salt and sautéed onion
Cherry tomatoes
Ginger julienne, fried ginger shreds
Instructions:
1.Blanch the carrot in hot water for 10 minutes or until it is tender. Next, puree the carrot and then sieve it through a strainer.
2.Next, heat a pan, put in the sieved carrot and dry any excess moisture from the carrot.
3.Once the carrot is very dry, blend the eggs, egg yolks and cream together in a pan and add it to the carrot. Add in salt and nutmeg, mix well and set it aside.
4.Next, butter six small bowls that are about 6 cm in diameter. Then, slightly submerge the bowls in a baking tray with water.
This is called a water bath. Bake this way for 20 minutes at 180°C. Once it’s done, remove the timbale from the tray and place on a nice serving plate. Drizzle a bit of coriander coulis over the timbale and decorate with ginger julienne and cherry tomatoes.
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