Carrot and Ginger Polenta

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Ingredients for 10 portions
  • For the polenta
  • 200 g Carrot(s)
  • Olive oil
  • 200 ml Water
  • 200 g QimiQ Classic, unchilled
  • 180 g Polenta [maize semolina]
  • 160 g Parmesan, grated
  • 160 g Mascarpone
  • 2 g Ginger powder
  • Salt
  • Pepper
  • Lemon peel, finely grated
  • Ground nutmeg
  • To fill
  • 1 small Carrot(s), cooked
Method
1.
For the polenta: peel the carrots, slice and cook in the Convotherm until soft.
2.
Puree the carrots with the water and QimiQ Classic. Place into a saucepan and bring to the boil. Slowly add the polenta stirring continuously, remove from the heat and allow to draw. Add the parmesan, mascarpone and ginger and season to taste with salt, pepper, lemon zest and nutmeg.
3.
Half fill a terrine mould lined with cling film with the polenta.
4.
Lay the carrot on the polenta and top with the remaining polenta to fill the mould. Chill well.
5.
Portion into 4 cm thick slices and regenerate at 130° C for 3-4 minutes in the Convotherm.
6.
Serve with meat.