1110 grams carrot juice
36 grams orange zest
12 grams lemon zest
9 grams aleppo pepper
357 grams maple syrup
476 grams Champagne vinegar
2 pounds baby heirloom carrots
245 grams smoked cashews, smoked using smoking gun or standard smoker
2½ grams habañero oil
4½ grams nutritional yeast
140 grams cold water
1 bunch wild nettles, blanched, shocked, picked, and chopped
46 grams white balsamic vinegar
4 grams Ultra-Sperse 3
20 grams currents, rehydrated
46 grams manzanillo olive oil
carrot tops, fried
For the Carrot Braise:
Combine the juice, zests, Aleppo, maple syrup, and champagne vinegar in a blender. Mix on high for 2 minutes. Reserve.
For the Sous Vide Carrots:
Set an immersion circulator to 185ºF. Place carrots into a large vacuum bag with 350 grams Carrot Braise Liquid. Compress on medium-high and place bag into water bath for 1 to 1½ hours, checking every 20 minutes until carrots are soft. Shock in an ice bath. When cool, reserve Carrot Braise liquid and lightly char carrots on plancha and set aside.
For the Smoked Cashew-Nettle Ricotta:
Process the cashews, oil, yeast, and water in a food processor until it is the consistency of ricotta. Add 5 grams of nettles to every 20 grams of the smoked cashew cheese and mix.
For the Carrot Salsa:
Combine 70 grams of the reserved Carrot Braising Liquid with white balsamic in a mixing bowl. Whisk in the Ultra-Sperse until slightly thickened. Brunoise 256 grams Sous Vide Carrots and fold in the carrots, currants, and oil. Adjust seasoning and reserve.
To Assemble and Serve:
On a serving platter, place 2 1-tablespoon dollops of the Smoked Cashew-Nettle Ricotta 2 inches apart. Place 1 Sous Vide Carrot on each pile. Spoon Carrot Salsa on carrots and around the cheese. Garnish with fried carrot tops, chervil, and sheep sorrel.