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| Terrines and Verrines |
A:
50g carrot, grated
1 shallot, chopped
1/8 tsp chopped garlic
2 star anise petals
2/3 cup freshly squeezed orange juice
B:
3 tbsp sour cream
1/4 tsp lime juice
1/8 tsp salt
Small pinch of ground ginger
- Cook ingredients A until carrot is tender. Top up with water if necessary.
- Discard the star anise petals. Blend the carrot mixture with ingredients B until smooth.
- Dilute if necessary with boiling water.
Garnish:
3 tbsp pea shoots
1/2 tsp olive oil
Sea salt
(Recipe from here)
