Recipes
Roast the chickpea flour in the oven at 170°C, stirring regularly to avoid lumps forming. Once brown, cool and push through a drum sieve. Peel the carrots. Finely grate the vegetables, removing the courgette seeds. Finely chop the shallots. Cover and sweat the vegetables and shallots in olive oil until tender, season with salt, pepper and curry powder. Add the roasted flour, then the water and cook until the mixture reaches the consistency of a very thick béchamel sauce. Correct the seasoning. Fill a muffin tin (make sure the edges are clean and that the dough is pressed into the moulds) and bake in the oven at 140°C for approximately 20 min, with a sheet of greaseproof paper and a baking sheet on top. This will ensure that the dough does not change colour. Remove the baking sheet and bake uncovered for a further 8 min at 140°C. Chill in a blast freezer for 5 min then remove from the moulds. The muffins should not be completely cold or they will not remain crisp. Set aside in an airtight polystyrene container.
Place the cream cheese into the mixer bowl and beat with the flat beater until smooth then thin with a little cream. Season with salt and pepper then add the finely chopped (2 mm) mint. Place in a piping bag fitted with a n°8 star shaped nozzle.
Peel and segment the lemons: using a vegetable peeler, remove the peel from the lemon, cut into a brunoise and blanch three times. Segment the lemons then squeeze the remaining lemon. Cut the segments into cubes. Slowly cook everything with the sugar and water until of the consistency of marmalade. Set aside in a pastry bag.
Just before serving, place a dot of lemon condiment onto the muffin. Pipe a spiral of cream cheese and mint cream on top. Sprinkle the ground pistachios in 3 separate areas and decorate with a sprig of mint.
