Ingredients (serves 10)
For the carrot coco emulsion:
- 500g carrot juice
- 500g orange juice
- 100g coco cream
- 200g butter
For the carrot filling:
- 1.5kg carrots
- 50g sugar
- 100g lemon juice
- 200g Reims’ vinegar
- 20g butter
For the calf sweetbread:
- 10 200g pieces of calf sweetbread
- 100ml peanut oil
- 4 sprigs thyme
Method
For the carrot coco emulsion:
- Reduce the carrot juice with the orange juice to one-third of its original weight.
- Add the coconut cream and whisk in the butter.
For the carrot filling:
- Make the pickling marinade by melting the honey, then deglaze the pan off the heat with the lemon juice, vinegar and sugar and cook for 2 minutes. Set this aside.
- Peel the carrots, brown them in butter and add the picking marinade.
- Allow the carrots to cook down until they are melted down.
For the calf sweetbread:
- Leave the sweetbreads in ice water for 2 hours to disgorge them.
- Blanch the disgorged sweetbreads, and then place them in a saucepan of cold water with thyme and coarse salt.
- Bring the sweetbreads to a boil and allow to boil for 2 minutes, then remove them and immerse them in ice water to stop the cooking process.
- Remove the thin skin off the sweetbreads.
- Place the skinless sweetbreads into a hot frying pan and brown them with olive oil until you obtain a crispy crust – cooking is done unilaterally.
Recipe courtesy of Christopher Hache during his time at L’Ecrin at Hôtel de Crillon, A Rosewood Hotel.
Christopher Hache Chef Feature.