Adapted from Amuse-Bouche book by Rick Tramonto
- 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
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.
through fine-mesh sieve into a small bowl. Cover and refrigerate until
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.
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.
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.
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.
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.
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.