Carrot - marzipan sauce
Great with unsweetened milk jelly, or with panna cotta, just to give some examples.
Ingredients
- 100 g carrot, prepared and chopped
- 100 ml water
- small knob of butter
- 50 g marzipan
- approximately 500 ml carrot juice
Method
- In a saucepan heat water and butter, add carrot, cover and cook until carrot is very soft. Remove from heat, add marzipan and blend to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness with carrot juice as preferred.