Carrot Creme Brulee with Blood Orange Reduction

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Adapted from Amuse-Bouche book by Rick Tramonto

Ingredients:

  • 3 3/4 cups blood orange juice
  • 1 1/4 cups carrot juice
  • 1 3/4 plus 2 tbs. chilled heavy cream
  • 1 pound carrots, peeled, trimmed, and coarsely grated
  • 2 tbs. granulated sugar
  • 7 sheets gelatin
  • granulated sugar for creme brulee effect
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Direction:
Put 2 1/2 cups of the blood orange juice in small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the juice is reduced to 2/4 cup.
Strain the reduction through fine-mesh sieve into a small bowl. Cover and refrigerate until needed.

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Put the carrot juice in small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 15 minuts or until the juice is reduced by half.
Remove from the heat.

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Put all but 3 tbs. of the heavy cream in a large saucepan with the grated carrots, the 2 tbs. granulated sugar, the carrot reduction, and the blood orange reduction and bring to a boil. As soon as the mixture comes to a boil, remove from the heat.

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Meanwhile, fill a large bowl with cold water. Gently drop the gelatin sheets into the cold water, several at a time, until all are submerged. Let soften and bloom for about 5 minutes.
Transfer the carrot mixture to a blender and puree. Strain it through a chinois or fine-mesh sieve into a large bowl.
Using your hands, lift the gelatin sheets from the water and squeeze them gently between your fingers. Transfer the sheets to the still-warm carrot mixture and stir gently until dissolved. Allow to cool to room temperature.

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In a chilled bowl with a chilled whisk, whip the remaining 3 tbs. cream until firm peaks form. Fold the whipped cream into the carrot mixture.
Lightly coat a small jelly-roll pan, or other rimmed metal pan about 9 by 12 inches, with nonstick cooking spray. Spoon in the carrot mixture. Smooth the surface and refrigerate, uncovered, for about 4 hours or until set. When the flan has set, cover with plastic wrap and keep refrigerated until ready to use.

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Put remaining 1 1/2 cups of the blood orange juice in small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 35 minutes or until the juice is reduced to 1/4 cup.
Strain the reduction through a chinois or fine-mesh sieve into a small bowl. Cover and refrigerate until needed.

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Using a small cookie cutter, cut the carrot flan into shapes. Dip the shapes in the coarse sugar. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
To serve, put 2-3 of the shapes on a small plate and drizzle with a little orange reduction.
 
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8 comments:

Dzoli said...
August 17, 2011 at 10:25 PM  

This is such an interesting twist on traditional creme brulee.Nice to see;)

mathea said...
September 2, 2011 at 9:00 PM  

hi! i'm your new follower from the Philippines,i love baking and i'm interested to do this at home. what is blood orange juice? and is there any alternative for this? thanks so much hope i can receive a reply from you. kisses!

Yelena said...
September 2, 2011 at 9:33 PM  

Hello Dear Mathea! Welcome to my blog, I am happy to meet you.
The blood orange is a variety of orange with crimson, blood-colored flesh. You can use juice from any oranges, just add a little berries for the red color.-)))

thesubjectivist said...
September 6, 2011 at 9:28 AM  

Wow....that is beautiful platter!

And now I'm suffering from a slight pang of envy...I simply do not have the patience to set up something stunning like that as much as I would love to eat off it!

Girl Cook Art said...
September 24, 2011 at 10:47 AM  

Oh dear, this is art! I am left speechless! If I had one of these right now, I would it hard to share them as they look so tasty!

Elenore (E) said...
October 13, 2011 at 6:00 AM  

Wow! I saw these beauties on taste spotting! Amazing! I´m stunned!

sliceofmylyfe said...
October 13, 2011 at 6:04 AM  

stumbled across your space through tastespotting. Such an incredible platter. The colour explosion is mind numbing. I am in love with this photograph!

Rosh said...
April 9, 2012 at 7:30 AM  

Stunning clicks and very impressive recipe...I am delighted to see such a fantastic brulee without eggs!!

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