HOT ORANGE CARROT GELEE
Ingredients:
125 mL carrot juice
125 mL orange juice
2.5 mL ARGUM
15 mL honey
½ GLEAF, bloomed
Directions:
Line a 4x8 inch (10x20 cm) heatproof, shallow container with plastic wrap.
Place the carrot and the orange juice in a tall and narrow container.
Add the ARGUM (available through the Duby website www.dcduby.com ) and blend with an immersion blender.
Transfer the mixture into a saucepan, add the honey and bring to a boil.
Remove from the heat and stir in the GLEAF (also available on their website) until dissolved.
Immediately strain into the plastic wrap-lined, leveled container.
Let it set at room temperature.
Store the Gelee in the refrigerator for up to 2 days.
Serve warm.
Dominique and Cindy Duby
Bio
Dominique and Cindy Duby are considered to be two of North America’s finest artisan chocolatiers. Known for taking calculated, well-researched risks, they blend the exotic with the familiar, creating an element of surprise with a sense of comfort. As the chefs and owners of DC DUBY Wild Sweets in British Columbia, the Dubys handcraft their chocolates in true artisan fashion. However the source of their imagination lies in the world of science, researching different ways to create modern tastes and textures—the Dubys call it “culinary constructivism”.
Considered by many to be Canada’s most notable pastry chefs, they represented and led Pastry Team Canada several times in the world’s most prestigious team pastry events: The World Pastry Cup in France and the World Pastry Championship in Las Vegas. The Dubys are also the authors of three award winning books.