Carrot Terrine with Romanesco

Clean, rinse and dice the carrots. Peel and finely dice the shallot. Sauté the shallot and carrot cubes in the fat. Pour in the clear soup and the stock and simmer for 10 minutes. In the meantime, clean and rinse the Romanesco and divide into roses. Pre-cook the roses for 2-3 min in boiling lemon water. Quench with ice-cold water. Reserve half of the roses and 1 tbsp of the diced carrots for the terrine. Mash remaining roses, carrots and shallot with cooking liquid. 5. Roast the nuts in a frying pan without fat and mix them into the puree. Season puree with pepper, salt, ginger, honey and apple cider vinegar. Soak gelatin in cold water for 5 minutes. Place dripping wet in a small saucepan, allow to melt over low heat. Stir through 1 tbsp puree first, then quickly mix into remaining puree. Place puree in refrigerator. 7. spread casserole dish with the foil. 8. When puree begins to gel, whip whipping cream until stiff and stir in. Set aside four Romanesco roses for garnish, layer the rest into the terrine along with the diced carrots and puree. Smooth the surface and refrigerate the terrine for at least 4 hours. 9) For the sauce, rinse the mint and chop it except for a few leaves. 10. rinse the orange, finely grate 1 -2 tsp. peel, chop a few zests and squeeze the juice. 11

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