Carrot Timbale With Tomato Sauce
450 gm carrot, cut into small, easy-to-blend pieces
2 egg yolk
450 ml single cream
Add a pinch of nutmeg
Add salt to taste
Coriander coulis, a mix of pureed coriander leaf, salt and sautéed onion
Ginger julienne, fried ginger shreds
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.