Gastronomixs

Carrot and orange mousseline

A typical example of how a simple ingredient can evolve into a true delicacy with a few simple actions. Together with the orange and the delicate taste of saffron, you get an exceptional taste and texture.

Creation by Sang-Hoon Degeimbre, L’air du temps**, Éghezée, Belgium. 

Makes 1kg.

Carrot and orange mousseline

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Ingredients

500

g

carrots

500

g

orange juice

15

pistils

saffron

300

g

butter

10

g

salt

Preparation method

  • Cook the carrots with the orange juice and saffron.
  • Top up with water and cook uncovered until all the liquid has been absorbed.
  • Add the butter and blend in a thermoblender to a fine mousseline.
  • Adjust the seasoning to taste. 

Serving suggestions

  • As part of a composition, e.g. with striped mullet, milky carrots, carrot pickle, plum and dried apricot jelly, pumpkin and orange crips, crunchy kumquat and carrot, saffron, and orange jus.
  • In a main course with flatfish such as sole.
  • In a main course with quail.

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