• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, D
MineralsZinc, Natrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cos lettuce

  2. sea salt and freshly ground black pepper

  3. 425 g carrots , sliced

  4. 1 tbsp honey

  5. 3 cloves garlic , finely chopped

  6. 25 g basil , chopped

  7. 15 g tarragon , chopped

  8. 3 eggs

  9. 3 tbsp double cream

  10. 75 g emmental cheese , grated

  11. butter , for greasing

  12. 2 eggs , yolk only

  13. 1 tbsp water

  14. 1 tbsp white wine

  15. 1 tbsp white wine vinegar

  16. 100 g butter , preferably clarified

  17. 1 tbsp whipping cream

Instructions Jump to Ingredients ↑

  1. Select enough large lettuce leaves to line 4 dariole moulds. Bring a saucepan of salted water to a boil and use tongs to dip each leaf for a second in the water. Place the blanched leaves in a colander, refresh under cold running water, drain and set aside.

  2. Cook the carrots in the boiling salted water until they are just tender, then drain.

  3. Put the carrots and honey in a blender and blitz to give a smooth purée. Transfer to a mixing bowl. Add the garlic, basil and tarragon and season well.

  4. Whisk the eggs for approximately 30 seconds. Whisk in the cream, then stir this mixture into the carrot mixture. Add the emmenthal and stir to combine.

  5. Grease the dariole moulds with a little butter and line them with the blanched lettuce leaves. Spoon in the carrot mixture and cover with cling film.

  6. Place the moulds in a steamer and steam for about 30 minutes or until the mixture has set.

  7. Meanwhile, make the hollandaise sauce. Put the egg yolks and water in a heatproof bowl and whisk together. Add the white wine and wine vinegar.

  8. Set the bowl over a pan of simmering water. Whisk the mixture in a figure-of-eight motion as fast as possible until the sauce becomes as thick as whipped cream.

  9. Once thickened, remove from the heat and slowly whisk in the butter. (If the sauce thickens too much, adjust by whisking in a spoon of hot water.)

  10. Stir in the cream, season to taste and keep warm - do not allow it to boil or the sauce will split.

  11. . Remove the dariole moulds from the steamer when they are done. Carefully take off the cling film and turn each gateau out onto a serving plate. Cloak with the hollandaise sauce and serve immediately.

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