Carrot rolls filled with curry & mascarpone

Name: Carrot rolls filled with curry & mascarpone
Ingredients: 500 g carrot purée; 80 g Vending machine sugar; Madras curry; 2 g Soaked leaf gelatin; 80 g glucose syrup; 35 g Egg yolk; 65 g Powdered sugar; 250 g Carrot juice; fresh chives; 500 g Mascarpone

Carrot rolls filled with curry & mascarpone, made by Garry de Boer.

Ingredients

500gcarrot purée

80gVending machine sugar

80gglucose syrup

Madras curry

2gSoaked leaf gelatin

35gEgg yolk

65gPowdered sugar

250gCarrot juice

fresh chives

500gMascarpone

Preparation

Boil fresh carrots and puree them.
Weigh out 500 grams and season well with salt.
Put the sugar and glucose syrup in a pan and heat until a light caramel forms.
Add the warm (!) carrot puree and mix well until the caramel is completely dissolved.
Press the mixture through a sieve.
Spread the resulting mixture thinly using a template on a silicone mat.
And place in an oven at 120 degrees for 30 minutes.
Immediately roll the slices into cylinders and let cool and harden.

Put the carrot juice, curry powder, and sugar in a pan.
Heat and dissolve the gelatin in it.
Let cool and set.
Mix the mascarpone with the egg yolk and then carefully mix in the carrot juice. Tip: Use just enough of the carrot juice mixture until you have a nice cream.
Pipe the cream into the rolls using a piping bag.
Garnish with finely chopped chives.