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)
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.