Flan of carrot coriander

Flan of carrot coriander (no egg)

In the family of beta carotene-containing ingredients, I am continuing my cure for good mine with the carrot.

Today, I therefore propose a small carrot custard flavoured with coriander.

It seems that more it makes kind... More no excuse therefore!

Preparation: 5 minutes

Cooking: 20 minutes

Rest: 2 hours to cool

Ingredients (for 4 people):

170 grams of carrot

150 ml milk

150 gr of fresh cream (or mascarpone)

2.5 g agar-agar

1 tablespoon minced cilantro

Salt

Preparation:

Peel and cut the carrots into cubes. In a pot of cold water salt, Cook the carrot for 15-20 minutes (check the cooking with a fork, it should be tender).

Reduce the mashed carrot finely mixing.

In another saucepan, gather and mix the cream, milk and the agar. Warm over low heat until thrill. Let simmer, stirring, for about 1 minute.

Out of the fire, immediately add minced coriander and carrot puree. Mix well to obtain a homogeneous preparation. Adjust the seasoning with salt and pour into jars.

Let cool and place in a cool for 2 hours before serving.

Demoulez and serve.

My advice: this flan served with as you can see on the photo of the Nasturtium flowers and a line of balsamic vinegar but you can of course accompany him all as well with a green salad. The gourmet will also serve as alioli sauce white cheese.