
Carrot Tartlet with savory carrot and miso mousse, and yogurt and cardamom mousse
Recipe courtesy of Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club
Ingredients
- Ingredients for Tartlet:
- wonton shell - 9 ea.
- tartlet - 9 ea.
- purple shiso leaves - 9 ea.
- Ingredients for Pickled Carrot Petals:
- champagne vinegar - 50 gms.
- sugar - 50 gms.
- water - 50 gms.
- thyme sprig - 1 ea.
- 63 ea., carrot petals, 7ea. - 100 gms.
- gelatin sheets - 50 to 1 ratio
- spice mix - 5 gms.
- Ingredients for Carrot Mousse:
- carrot, grated - 80 gms.
- ginger - 3.5 gms., minced
- shallot - 9 gms., minced
- miso paste - 5 gms.
- carrot juice - 50 gms.
- heavy cream - 20 gms.
- xanthan gum - 1 gm.
- salt - 1 gm.
- olive oil - 5 gms.
- gelatin sheet - 1 ea.
- Ingredients for Yogurt and Cardamom Mousse:
- gelatin - 1.5 sheets
- heavy cream - 125 gms.
- sugar - 25 gms.
- Greek yogurt - 125 gms.
- cardamom - 1 gm.
- ginger - 5 gms.
- salt - 3 gms.
- Ingredients for Garnish:
- dill - 30 pieces
- purple micro-radish - 30 pieces
- Ingredients to Assemble:
- wonton shells - 4 ea.
- purple shiso leaves - 4 ea.
- yogurt and cardamom mousse - 4 ea.
- carrot mousse - 4 ea.
- pickled carrot petals - 28 ea. (7 each)
- micro purple radish - 12 pieces
- dill fronds - 12 pieces
Instructions
Procedure for Tartlet:
- Cut wonton into round circles and lay them into tart shell molds.
- Fry until golden brown.
Procedure for Pickled Carrot Petals:
- In a small sauce pot, bring champagne vinegar, sugar, water, and thyme sprig to a simmer. Add carrot petals and reserve for service.
Procedure for Carrot Mousse:
- In a small sauce pot, sweat grated carrot, ginger, shallot, and miso paste.
- Add carrot juice and simmer until carrots are tender.
- Finish with heavy cream and blend.
- Add xanthan gum and gelatin and set into silicone molds.
Procedure for Yogurt and Cardamom Mousse:
- Rehydrate gelatin sheets in cold water.
- In a small sauce pot, heat half the amount of heavy cream and sugar to under a simmer. Add gelatin and cool slightly. Fold in Greek yogurt, cardamom, ginger and salt.
- Set in silicon mold and reserve.
To Assemble:
- Inside of each wonton shell, place the following items in this order: Purple shiso leaf, yogurt and cardamom mousse and carrot mousse.
- Arrange the pickled carrot petals around the carrot mousse.
- Garnish around the carrot mousse with purple radish and dill fronds.