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Thursday, January 14, 2016

caramelised carrot soup

Inspired by the famous French dish Consommé de Boeuf Royale I substituted the components with Modernist Cuisine’s mega flavoured caramelised carrot soup with a coconut cream custard island topped with gently sauteed carrot ribbons, toasted coconut strands, roasted black sesame seeds and fresh tarragon.

A classic dish now with an Asian twist!

For the coconut cream islands:

Take 3 egg yolks and 1 whole egg and 1 cup of coconut cream - mix well and pour into greased dariole moulds. Place the moulds side by side into a baking dish and pour in enough boiling water to come half way up the sides of the moulds and bake for one hour at 130C fan forced. Turn out onto serving dishes when slightly cooled.

With the custards in place gently pour in the soup - not too much as it is very rich. Top the custards with the garnishes listed above and serve.

1 comment:

  1. The most divine soup with custard and garnishes - really, really good. Very clever too!