Nutmeg Carrot Medals

by Ling @ 23 Oct 2013

Ingredients
240ml milk
150g butter, melted
1 whole egg
485g carrots, peeled and grated
100g (each) sugar and flour
4g nutmeg
3.5g salt
2.5g baking powder
½ vanilla pod, scrapped
3 sun-dried tomatoes
Basil gel and carrot cubes, for garnishing

Asparagus Bavarian Cream
75g egg yolks
60g sugar
200ml white asparagus purée
50ml milk
5.5g gelatine sheets, soaked
225ml whipped cream

Preparation
For the asparagus Bavarian cream: Cream the egg yolks and sugar in a mixing bowl. Set aside. Heat the white asparagus purée and the milk in a saucepan to a boil. Temper in the creamed yolk mixture and cook until temperature reaches 85°C. Place the mixture in an icebath and add in the gelatine and whisk well. Allow the mixture to cool, and then fold in the whipped cream.

Whisk the milk, melted butter and whole egg in a mixing bowl. Add in the rest of the ingredients and whisk until batter is smooth. Spoon the batter onto a heated frying pan and pan-fry until golden browned on both sides.

Place the pan-fried carrot medals onto each serving plate, and spoon the asparagus Bavarian cream over. Arrange the sun-dried tomatoes, basil gel, carrot cubes around the serving plate. Makes 20 portions

Nutmeg Carrot Medals

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