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Super Carrot
Duration:
Level:
Competition
For the Juice
Step 1
Add all of the ingredients together in a pot and simmer for 10 minutes.
Step 2
Strain through a chinois, and chill over an ice bath.
For the Noodles
Step 1
Add all of the ingredients to a Vita Prep and blend together for 30 seconds at low speed. The Vita Prep will provide the best distribution, however you may whisk everything together by hand.
Step 2
Allow any bubbles to settle. Transfer the mixture to a pan and heat gently, whisking continuously until the mixture reaches 69°C.
Step 3
Using a syringe fill the 1/8” airline tubing.
Step 4
Submerge the tubes in ice water except for 10 minutes; make sure the openings of the tubes are above water.
Step 5
Using the syringe, blow out the tubes.
For the Cuisson
Step 1
Peel the carrots and cut them into cylindrical shapes using an apple corer.
Step 2
Cook the carrots in the cuisson liquid until they are tender.
Step 3
Shock the carrots in ice water.
Step 4
Once chilled, cut out the middle using a 1/4” metal tube.
For the Carrot Puree
Step 1
Thinly slice all excess carrot trim and simmer in a pot with cream until tender. Season with salt.
Step 2
Transfer the mixture to a Vita Prep and blend until silky smooth. Use ultratex if necessary to slightly thicken the purée.
Step 3
Stand the carrot up straight. Fill the carrot with the purée and clean the edges with a spatula.
Assembly
Step 1
Hold the carrot noodle in the air and wrap around the carrot from the bottom to the top. Once at the top, use a knife to slice the noodle on an angle so it blends into the piece behind it.
Step 2
Place a drop of puree into the center of the silver and on the side. Place carrot on top of center purée and garnish with the carrot top.
Step 3
Place the assembled garnish inside of a 2-‐inch hotel pan lined with a silpat.
Step 4
Cover the pan with saran wrap to prevent drying in the oven. Using an oven set at 200°F, slowly heat the garnish to serve.
Chef Phil Tessier
Philip Tessier is an award-winning chef, author, and the first American to medal at the Bocuse d'Or — now chef-partner of the Michelin-starred PRESS in Napa Valley.
Ingredients
Equipment
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