Carrots: 2 k, grated
Olive oil: 100 ml
Scallion: 1 each, sliced
Garlic: 5 cloves
Salt
Pepper
Ultratex: 4 each
Apples: 500 g, pomme nature
Methylcellulose: 28 g
Texturas Metil: f50
Carrot juice: 5 l
Pistachios: 200 g
Avocado: 200 ml, oil
Pumpernickel: 50 g, bread
Vinegar: 30 g, Jerez
Chervil: 30 g, tops
Salt
Pepper
Carrots: 500 ml, juice
Juice: 100 ml, purple carrot
Guar gum: 5,5 g, guar
Lemon juice: 30 ml
Vinegar: 20 ml, malt
Salt
Pepper
Try this exclusive gnocchi recipe by famous chef Ryan Clift with Iranian salsa and carrots.
Place all except the ultra Tex in a sous vide bag and steam at 100 degrees until tender, blend until smooth add ultra Tex 4.
Blend in thermo-mix until smooth 2, spread evenly on to a tray cover and chill for 24hours.
Pass the juice through a fine muslin clothe 2, place in the Roto-vap @ 180 rpm 40oC bath temp 3, roto-vap mix until you are left with 250ml liquid 4, reserve in the fridge until required.
Blend in the thermo-mix, place mix in piping bag and store at 4oc for 6 hours before using to make the gnocchi pipe mix into 75 oC carrot juice and hold for 5 minutes remove and season with salt and olive oil.
Blend every thing together with a stick blender but be careful not to over blend, you still want to retain some texture.
Bring all to 75oC whisking constantly until thickened 2, season to taste and reserve until needed To finish Garnish with compressed heirloom carrots and chervil stems.
