Danish-born René Redzepi, is chef-patron of world-renowned, two-Michelin-starrestaurant, Noma. Pioneering the reinvention of Nordic cuisine, chef Redzepi’s Noma has been lathered in accolades, notably its Michelin stars and its titleas the world’s best restaurant (according to San Pellegrino’s prestgious The World’s 50 best Restaurants list)which it held for three years running, from 2010 to 2013.
Having a passion for local sourcing and foraging and aninnovative and inventive approach to cooking, René Redzepi strives to reflect the Danish landscape and culture. This recipe combines creativity and fun that exudes with the festive time of year and gives you a wonderful Christmas treat that everyone is sure to love…
Ingredients
70g sea buckthorn juice
50g sugar
17g water
1.5g citric acid
4g apple balsamic vinegar
35g egg whites
1.5g egg white powder
50g maltodextrine
375g carrots
1.125kg carrot juice
4g sorbet stabiliser
1.5g maltodextrine
312g stock syrup (50% water, 50% sugar)
52g lemon juice
22g egg whites
3 sheets gelatine
250g buttermilk
250g yoghurt
3 sheets gelatine
60g sugar
25g water
5g apple vinegar
50g egg whites
25g egg white powder
8g white wine vinegar
50g maltodextrine
200g carrots
35g carrot juice
lemon juice
icing sugar
25g carrot, brunoised
350g water
75g sugar
375g sheep’s yoghurt
225g cow’s yoghurt
10g lemon juice
4 baby carrots
Method
Sea buckthorn mousse
Heat the sea buckthorn juice until it has reduced to 50g of liquid and let cool. Combine the sugar, water, citric acid and vinegar in a pan and heat to 121C (250F) to make a caramel. Whisk up theegg whites and egg white powder and add the caramel to make an Italian meringue. Fold the sea buckthorn reduction into the meringue and place in the refrigerator. Scoop out small balls into the maltodextrine powder and roll them into round shapes.
Carrot sorbet
Peel the carrots, slice thinly and boil them in 625g of the juice until very tender and all the juice has evaporated. Process in a Thermomix and strain through a cloth. Weigh out 375g of the puree. Heat the stabilizer and the maltodextrine in a little of the stock syrup and mix with the remaining ingredients. Using a refractometer make sure the sugar content of the base is 18°, adding extra water or stock syrup if necessary. Freeze in Paco containers and spin.
Yoghurt glace
Combine the buttermilk and yoghurt and heat in a water bath. Bloom the gelatine and add it to a small amount of the mixture. Scoop out round balls of the carrot sorbet and freeze them in a blast freezer. Skewer the balls with a wooden cocktail stick (toothpick and line them up on a polysterene plate. Submerge all the balls in liquid nitrogen for 10 seconds and load a spray painting gun with the yoghurt glace. Spray paint the carrot sorbet balls and freeze them. Transfer them to the refrigerator 8 minutes before serving.
Meringue base
Heat the sugar, water and vinegar in a pan to 121C (250F) to make a caramel. Whisk the egg whites and egg white powder and add the caramel to make an Italian meringue. Pipe the meringue mixture in 3cm diameter balls into the maltodextrine powder and dehydrate at 72C (162F) for 10 hours.
Carrot purée
Peel the carrots, cut into thin slices and vacuum-pack them. Cook the bag in boiling water until the carrots are tender, then puree them with the juice in a blender. Season with lemon juice and icing sugar, and fold in the carrot brunoise.
Yoghurt snow
Mix all the ingredients and freeze in Paco containers. Scrape the mixture to obtain a snow-like texture, and freeze again.
To serve
Chill the plates. Place a spoonful of carrot puree in the middle of each plate. To build the snowman first add the meringue base, then place the glazed carrot sorbet on top. Place a ball of sea buckthornmousse on top of the sorbet and add the point of a baby carrot to simulate the nose. Sprinkle yoghurt snow around the plate.