Carrots,coconut & ginger velouté, crispy tuile

Directions

1. 1

   Put all the ingredients together in a blender. Blend well till you’ll get a smooth mix. Put the mixture in your tuile mold and bake 160° x 10 minutes.

2. 2

   Heat up the extra virgin olive oil in a pot then add garlic and ginger. Cook for 3 minutes and add the carrots. Caramelize the carrots for 5 minutes at medium fire then add coconut milk and salt. Cook for 20 minutes. Once done blend until smooth.

3. 3

   Plate up like in the video adding some herbs (I’ve used nasturtium, oxalis, red vene cress and marigold).