Carrot leaves and ras el hanout

Name: Carrot leaves and ras el hanout
Ingredients: 5 g Glucose; 20 g Isomalt; 20 g Powdered sugar; 2 g Xanthan; 150 g vacuum-cooked baby carrot; Salt; 20 g gram ras el hanout

Star chef Mike Cornelissen, together with his brother Jim, provides a culinary experience with exceptional taste sensations.Guests of Restaurant Rijnzicht* receive a culinary experience with unique taste sensations. With great love, knowledge, and skill, international influences and the latest cooking techniques are combined. They enjoy working with leaves and have even made it their signature.

Ingredients

5gGlucose

20gIsomalt

20gPowdered sugar

2gXanthan

150gvacuum-cooked baby carrot

Salt

20ggram ras el hanout

Preparation

Mix all ingredients in the thermoblender on setting 6 and blend until the mixture reaches 100°C.
Strain the mixture and let it cool in the refrigerator.
Spread the mixture over the stencil in the shape of a leaf and bake for 45 minutes in an oven at 125°C.
Remove the leaves from the oven and immediately press them into a silicone leaf mold to obtain the vein structure.
Store the leaves in a sealed container with silicone granules.

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