This dish is definitely one for the foodies out there.  This dish came about from having extra time on my hands to play around with some ideas I had and the means to fulfill it.  This is basically a tri color carrot terrine suspended in aloe vera gelee.  I had three different types of carrots white, orange, and purple.  I wanted to showcase the beauty of the carrots along with the flavor.  I wanted a clear "gelee" but wanted it to have flavor. So, I thought of vegetable stock but I didn't have any made and didn't want to wait a few hours to make some.  I also thought of tomato water but there again I didn't want to wait 24 hours for that.  We had some aloe vera juice in the refrigerator and thought that could be a possibility.  I have tried a aloe vera juice or extract before and thought it was terrible.  I tried two different varieties of aloe vera juice we had in the refrigerator and decided that they tasted very subtle, light, and were going to be perfect.  I added a few spices to the aloe vera juice to add just a little more depth of flavor.   I was taking the flavors into a Morrocan direction with cumin, turmeric, and lemon.  I also added some fennel and curry to compliment a few of the other components of the dish.  With all these strong flavors the dish actually came out light and not over powering.  This dish definitely takes a little time and planning to complete, although it can be done in a day.

Carrot Terrine

5 small orange carrots peeled

5 small white carrots peeled

5 small purple carrots peeled

1 cup of

Georges Aloe Always Active

1 cup of

Aloe gloe

1 tbsp of cumin seeds

1 tbsp of fennel seeds

1 tbsp of lemon zest

pinch of salt

1 bag of

unflavored jel dessert

1 tsp of beef gelatin

Fluer de sel

2 cups of purslane

1/2 cup of each yellow and red raisins

1 tsp of fennel pollen

2 tbsp of olive oil

Candied Almonds

2 cups of sliced almonds

1 tbsp of curry powder

3/4 cup of powder sugar

1 tbsp of water

1 tsp of salt

Carrot Creme Fraiche

1/2 cup of creme fraiche

3 tbsp of mascarpone

1/4 cup of carrot juice

1 tbsp of turmeric

2 tsp of cumin powder

1/4 tsp of cayenne

1/2 lime zest

salt to pepper to taste

Carrot Chips

1 of each type of carrot for chips

2 cups of oil for frying

For the Carrot terrine

In a medium pot add water and salt.  Bring to a boil, turn down to a simmer and add the white carrots.  Cook the carrots for 8 to 10 minutes until they are cooked all the way through but not mushy.  You want to cook the carrots so they are tender all the way through but will still hold their shape.  Scoop out the carrots and place on a sheet tray lined with parchment to cool.  Continue the same steps with the orange carrots and then with the purple carrots.  Then take 2-3 round molds depending on how big they are. You can use anything that has both ends open.  Large round cookie cutters will work if you don't have anything else.  Take 2 small pieces of plastic wrap and place them on side of the round mold.  With a rubber band secure the plastic wrap around one end (make sure to at least double tie the rubber band).  The mold should now look like, one end open and the bottom end wrapped in two pieces of plastic secured by a double knot rubber ban.  Then try to get the same size piece of carrots and place around the mold starting from the inside working your way to the middle.  Alternating between the three colors of carrots.  Continue until the mold is full of carrots.  Then take a knife and trim the carrot tops that are taller than the mold so the mold and the height of the carrots are level.  Continue the same steps for the other molds until you run out of carrots.  I had a large cookie cutter and a large cylinder so I had one really tall one and one shorter one.  The cookie cutter mold is the one in the pictures.  After the molds are filled set aside on a sheet tray until ready to fill.

In a small pot add cumin and fennel seeds, place on medium low heat.  Toast the spices to release their oils and bring out the flavor.  Then add the lemon zest and aloe vera juices. The Aloe gloe has a touch of sugar in it to give it a sweet taste.  I didn't think it needed any more sugar so I just seasoned the aloe vera juices with salt and the spices.  Bring to a boil and add the gelatin and jel.  Stir for a minute and then cool slightly.  It should start to thicken, when it does use a small strainer and pour over top the mold with the carrots.  Fill until the very top of the mold.  Continue until all the molds are full.   Tap the sheet tray with the molds to fill any air pockets.  Place in the refrigerator until set and cold.

For the Carrot chips

Add vegetable oil to pot and bring to 325 degrees.  Take one carrot of each variety and shave paper thin on a mandolin.  In small batches fry the carrots strips.  After a few minutes strain and place on a paper towel and season with salt immediately.  Continue until all the carrot strips are fried.  Set aside until ready to use.

For the Carrot creme fraiche

In a bowl add mascarpone and creme fraiche.  Mix well so there is not lumps.  Add spices, zest, and carrot juice.  Mix well and season with salt.  Place in the refrigerator until ready to use.

For the Raisins

Simply plum the raisins by adding them to 1 cup of water.  Place in a pot and bring to a boil, turn down to a simmer and cook for 5 minutes.  Let the raisins cool to room temperature and strain off the water.  Set aside until ready to plate.

Preheat oven to 350 degrees

For Candied curry almonds

To a mixing bowl add water, curry powder, and powder sugar.   Mix well and then add almonds and salt.  Mix well and place on a sheet pan lined with a


Bake for about 20 minutes stirring the almonds every 5 minutes so they cook evenly.  Take our and let it cool to room temperature.  They should be crisp with a sweet and spicy flavor.  Set aside until ready to plate.

To plate

Take your carrot molds out the refrigerator and remove the plastic.  Take a small pairing knife and run it along the inside of the mold to release the carrot terrine from the mold.  Trim off any of the terrine that doesn't look good if need be or to level it off.   Place on the plate and season with flue de sel on top.  Take 2 small spoonfuls of the carrot creme friache and spoon around the carrot terrine.  Add raisins on top of the sauce.  Then drizzle purslane with olive oil and salt.  Place on top of the sauce.  Then add the curried candied almonds and place around the greens.  Finish garnishing the plate with the fried carrots and fennel pollen.  Serve and enjoy!