Carrot jelly
Ingredients
- 250 g carrots, peeled and sliced
- 1 small shallot, finely chopped
- a knob of butter
- 1 tsp caster sugar
- salt and white pepper
- 100ml carrot juice or vegetable stock
- 100ml cream
- powdered gelatin
Method
- Melt butter in saucepan, add chopped shallots and sweat for a few minutes, add sugar and carrot slices, stir for a couple of minutes. Add carrot juice (or stock) and cream and simmer until carrots are tender. Puree mixture. Dissolve gelatin and slowly add to carrot puree. Let cool while stirring occasionally, then pour into dish and put in fridge to set.
Variations
For variety of flavour, add a pinch of ground cumin, or add a slice of fresh ginger while cooking (remove before you puree the mixture), add chopped coriander or parsley leaves before you puree the mixture, then pass puree through a sieve.