Recipe by chef Andrew Mahoney

1 tbsp Gelatin
2 tbsp. cold water
2 cups heavy cream
1 cup half and half
1/3 cup granulated sugar
1/4 cup carrot reduction (recipe follows)
2 tbsp carrot pulp (from juiced carrots)

8 chilled ramekins

Bring liquids to boil and remove from heat.
Add gelatin mixture, pulp and reduction.
Whisk and pour into ramekins (1/2 cup each)

Carrot reduction:
Juice 8 carrots saving the pulp.
In small sauce pan reduce liquid until it coats the back of a spoon, for 10-15 minutes.

Poached green apples:
2 green apples, peeled, quartered, and cored
1 tbsp pink peppercorns
1 bunch sage, stems included
2 cups water
2 tbsp granulated sugar

Simmer all ingredients until fork tender.
Remove from heat and chill in liquid.

Recipe created for Colin Ambrose’s From Seed To Plate Series 1: The Carrot – Watch the video on this series!