Recipes > Bobby Cortez > Carrot Fennel Bud Granita

Chef Roberto Cortez Micro Shiso Red
Chef Roberto Cortez Micro Shiso Red

Carrot Fennel Bud Granita

Micro Shiso Red

Micro Shiso Red

Micro Shiso Red is romantic and royal, a luscious shade of purple flows through the spade-like leaves. This microgreen features delicious and refreshing shiso flavor with crisp, earthy and sweet tones and an aroma reminiscent of cinnamon and cloves.

Chives Blossom

Chives Blossom

Chives Blossoms are exquisite lilac-colored flowers that measure 1" to 1.5" in diameter. These delicate blossoms form a circular bulb and boast an intense chive flavor. Enhance your culinary creations with their vibrant appearance as they make a delightful addition to salads, serve as a savory garnish for meat and poultry dishes, and even float gracefully on soups to add both beauty and a touch of spice.

Carrot Fennel Bud Granita

With Duchilly Hazelnut Cream, Osetra Caviar, Cara Cara Oranges, Roasted Yellow Beets, Seville Orange Crisp

Ingredients

  • Micro Shiso Red
  • Chives Blossom

CARROT FENNEL BUD GRANITA:

  • 400g carrots, peeled
  • 28g organic sugar
  • 8 fennel buds

DUCHILLY HAZELNUT CREAM:

  • 205g organic Duchilly hazelnuts, light toasted and peels discarded
  • 178g filtered water
  • 71g heavy cream
  • 11g organic sugar
  • 2g sea salt

SEVILLE ORANGE CRISP:

  • 2 Seville oranges
  • Water to cover

ROASTED YELLOW BEETS:

  • 4 small yellow beets, trimmed of stem and greens
  • Sea salt for roasting

PLATING:

  • 2 Cara Cara oranges, peeled and cut into supremes
  • 2 oz Osetra caviar
  • Fresh Origins® Micro Shiso Red
  • Fresh Origins® Chives Blossom

Instructions

CARROT FENNEL BUD GRANITA:
  1. Juice the carrots with the fennel buds. 
  2. Place the carrot juice in a bowl and add the sugar. Whisk until the sugar has dissolved. Place in a plastic container and freeze for at least 5 hours.
  3. Process into a granita in a Paco Jet or other desired method. Keep frozen.
DUCHILLY HAZELNUT CREAM:
  1. Place the heavy cream in a small saucepan and bring to a light boil, set aside.
  2. Place hazelnuts in a blender with the sugar, salt, and half of the filtered water.
  3. Blend on high for 1 minute, then slowly add the remaining water. Continue to blend for 2 more minutes or until the hazelnuts are completely smooth. Place the cream in a small container and refrigerate until needed.
SEVILLE ORANGE CRISP:
  1. Place the oranges in a small saucepan and cover with cold water. Place over medium heat and bring to a soft boil. Reduce heat to simmer and cover.
  2. Cook for 1.5 hours. Remove from heat and discard water. Cut oranges in large segments and remove any seeds. Place in a blender and blend just until smooth.
  3. Place dehydrator on 132° F.
  4. Spread the pureed orange in a thin layer on nonstick dehydrator trays.
  5. Dehydrate for 24 hours. Break into desired sizes and keep in a humid-free container.
ROASTED YELLOW BEETS:
  1. Set oven to 350° F.
  2. Place a layer of sea salt on baking tray large enough to cover the bottom of the beets. Place beets on top and cover with enough salt to bury the beets.
  3. Place in the oven and roast for 1 h our and 15 minutes or until al dente.
  4. Remove from the oven and remove the beets from the salt. Lightly wash off the salt and peel. Cut into desired pieces and allow to cool completely.
  5. Keep refrigerated.
PLATING:
  1. Pipe a dollop of the hazelnut cream in a small bowl and top with a Seville orange crisp. 
  2. Top with a large dollop of Osetra caviar. 
  3. Place the Cara Cara supremes and yellow beets in alternating fashion around the hazelnut cream.
  4. Sprinkle some of the carrot fennel bud granita around the bowl.
  5. Decorate and enhance flavor with Fresh Origins® Micro Shiso Red microgreens and Fresh Origins® Chives Blossom edible flowers.