PHOTO Jan Ras
Try this delicious recipe by Chanelle Schoon, of Schoon De Companje, for baby carrots baked in honey custard, as seen at Jackie Burger’s Salon 58 Magic soirée.
INGREDIENTS
- 500g heirloom carrots
- Salt
- Pepper
- 6 egg yolks
- 1L cream
- ¼ cup honey
- 100g toasted sesame seeds
- Micro greens
METHOD
Bring the cream and honey to the boil. Beat together the egg yolk and cream mixture. Place in desired container. Bake in a bain marie at 110°C for about 40 minutes. The top of the custard should be golden. Remove from the oven and place in the fridge to set.
Roast the carrots in the oven at 180°C for about 10 minutes. They should not be too soft, rather firm to the touch. Allow them to cool.
Push the carrots into the custard and top with toasted sesame seeds and micro greens.
Get your hands on VISI 82 for Chanelle’s scrumptious Elderflower Jelly and Lemon Macaron Trifle recipe.
