“Just like beets, carrots arouse my curiosity and interest, and they offer a challenge to find matching flavors. So simple and so pretty, they also have great potential for presentation. The crispiness of raw, slightly vinegared carrot paired with yogurt flavored with orange flower water and Voatsiperifery pepper provide a smooth and sophisticated combination of flavors and textures. The fat in the yogurt adds creaminess to the carrot, while the pepper prolongs the pleasing and reassuring effects of the orange flower.”
Orange Flower Yogurt
- 4 1/4 cups whole UHT milk (1 liter)
- 1 ounce orange flowers (30 g)
- 5 1/3 ounce yogurt (150 g)
- 2 1/8 ounce milk powder (60 g)
- 1/2 ounce orange flower water (12 g)
Carrot Foam
- 1/3 ounce gelatin (5 sheets, 10 g)
- 17 2/3 ounces carrots (500 g)
- 3/4 cup carrot juice (20 cl)
- Fine salt
Carrot Slices
- 4 carrots with tops
- 2 purple carrots
- 2 yellow carrots
- 1 Créance carrot
- Voatsiperifery pepper
- Fine salt
- White balsamic vinegar
Instructions
Step 1: Orange Flower Yogurt
The day before, combine the cold milk and orange flowers in a bowl and let infuse for 5 hours. Strain through a conical strainer, transfer to a saucepan, and bring to a boil to sterilize. Cool in an ice bath until the temperature falls to 130°F (56°C).
In the meantime, mix the yogurt, milk powder, and orange flower water in a small bowl. When the milk reaches the correct temperature, add to the yogurt mixture and mix.
This recipe was originally published in "My Best Pic" (Éditions Alain Ducasse). See all credits
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