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Yellow carrot toffee cream with mandarin and saffron

For this yellow carrot toffee cream, it is important to cut the yellow carrot into equal pieces. The tangerine and saffron give this recipe elegance with a slight aromatic bitterness. It loses a lot of moisture as it is slowly roasted in the oven, but this only enhances the flavour!

Makes 3kg.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

6
kg
yellow carrot, cut in rough pieces
1200
ml
whipping cream
1.2
g
saffron
4
pieces
tangerine, zest
as needed
extra virgin olive oil
as needed
vegetable stock
as needed
salt and pepper

Scale recipe

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