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Airy carrot and olive oil crémeux

This dish consists of an airy carrot and olive oil crémeux, runner beans, roasted baby carrots, and pulled king bolete.

Ingredients

8units.itemsEgg yolks
6Carrot juice
200gpalatinose
18gagar +
160gArbequina olive oil
silicone mold 'game 115'
10gSalt

50gSushi vinegar
1kgrunner beans
10gemulbinder

0.5units.itemsShallot, finely chopped
2units.itemsking bolete
Salt and pepper

2pépites of red lentils and carrot
mini carrots
Salt
Olive oil

mini baby carrots
zorri cress
puree of baby carrot and ras el hanout

Preparation

  1. Whisk the egg yolks in a bowl, add the agar+, salt, palatinose, and carrot juice, and mix well.
  2. Heat the egg yolk-carrot mixture while stirring constantly to 83°C.
  3. Let the mixture cool to 40°C and blend in a blender with the olive oil.
  4. Whip until airy using a stand mixer.
  5. Fill the silicone molds and freeze.

  1. Juice the runner beans in a juicer.
  2. Measure out 3 dl of runner bean juice and season with the sushi vinegar.
  3. Thicken with the emulbinder by mixing with a hand blender.
  4. Fill a squeeze bottle with the runner bean juice and store chilled.

  1. Scrape the king bolete with a fork until long strands come off, continue until the whole bolete is used.
  2. Fry the pulled king bolete in a hot pan with olive oil.
  3. Add a chopped shallot at the last moment and season with salt and pepper.

  1. Cook the pépites.
  2. Blanch the mini carrots briefly in salted water.
  3. Coat the mini carrots in olive oil and sear all around with a blowtorch.

  1. Let the carrot and olive oil crémeux thaw on the plate.
  2. Pour a little runner bean juice in the center of the crémeux shape.
  3. Spoon the cooked pépites onto the plate.
  4. Insert pieces of the pulled king bolete into the dish.
  5. Pipe the carrot and ras el hanout purée in between.
  6. Place the mini carrots on the dish and garnish with zorri cress.