Chantenay carrots infused with passion fruit and mandarin
A creation of Hervé Deville
Founder of Hosanna London and Michelin Star chef Hervé Deville, he has been executive Chef at the 2* Michelin Pierre Gagnaire restaurant.
Ingredients
Infused carrots
1kg Chantenay carrots
400g Andros Chef 100% mandarin purée
200g Andros Chef passion fruit purée
2 cloves of garlic
1 cinnamon stick
2 pinches of thyme
30g olive oil
10 pods of green cardamom
Sweetened passion fruit puree
Andros Chef frozen passion fruit puree is a perfect blend of purple and yellow passion fruits. A strategic blend which offers a perfect balance between taste and acidity for a higher complexity of flavors. Purple passion fruits are received fresh at full maturity in Andros plant in south Vietnam. The puree is perfect to give a fine acidic and exotic touch in a dessert, mousse, ice cream, beverages or even savory dishes. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Cut the carrots in two lengthwise. Infuse them in olive oil, garlic and thyme for 3 min. Deglaze with the fruit purées, adding the cinnamon and cardamom, and season with salt. Cook over a low flame or until the carrots are tender.
