- Yield: 6 servings
Recipe courtesy of Timothy Smith, Executive Chef, Hideaway Beach Club (Marco Island, Fla.)
- thumbelina carrots - 3 ea., peeled and halved, leaving 1.25-inch green top
- sweet carrots - 3 ea., large
- cremosa smoked pecorino Cream - 3 Tbsps.
- 40% heavy whipping cream - 1/2 cup
- brown veal stock - 1/2 cup
- fresh thyme - 4 sprigs
- garlic - 3 cloves, smashed
- unsalted butter - 8 oz.
- chicken stock - 2 cups
- mora purple carrot caramelized vinegar - 2 Tbsps.
- salt - to taste
- pepper - to taste
- gold leaf - 6 leaves, for garnish
Procedure for the thumbelina carrots:
- In a sous vide bag, place the carrots, veal stock and a pinch of salt and pepper.
- Using a vacuum chamber, seal the carrots at 90% vacuum.
- Cook in water bath at 185°F, for 2 hours. Then remove carrots from bag and place on a wire rack.
- Season again with salt and pepper, and using a culinary torch, char the outer flesh of the carrot.
Procedure for the fondant carrots:
- Peel the large sweet carrots and cut six 2-inch pieces for the fondant carrots. Medium dice the remaining carrot for the carrot mousse.
- In a cast iron pan, over medium-high heat, add 2 tablespoons of the butter. When the butter melts and is beginning to smoke, sear the flat ends of the 2-inch pieces of carrots, both sides, until golden-brown.
- Add the garlic and thyme sprigs, and then deglaze with the chicken stock. Add 3 ounces of butter and season with salt and pepper.
- Cover pan with aluminum foil, and cook in 300°F oven for 45 minutes to 1 hour, until a toothpick can be inserted into the carrots cleanly.
- Remove from oven and let rest in the stock until ready to serve.
Procedure for the carrot mousse:
- Take the diced, remaining sweet carrots and cook in steamer until fully tender.
- Place the cooked carrots, pecorino cream and remaining butter, along with 2 tablespoons of cooking liquid into a blender or food processor and puree until very smooth.
- Pass through a mesh sieve into a chilled bowl to start the cooling process. Refrigerate for 2 hours or place in blast chiller to cool to 38°F.
- In a chilled bowl, whisk the heavy cream until stiff peaks form. Gently fold the chilled carrot puree into the heavy cream, until fully incorporated. Place mixture into disposable pastry bag and chill until service.
- Pipe mousse into center of the plate. Using a slotted spoon, remove fondant carrot from the liquid. Allow excess liquid to drain before placing on the plate.
- Lean the charred thumbelina off of the top of the fondant carrot.
- Using culinary tweezers, place the gold leaf on top of the mousse.
- Garnish with a few drops of the carrot vinegar.