Carrot Bavarian with Rosemary

SPRING - Imagine the starter of a gourmet detox menu, light, digestible, and so aromatic… We would invite ingredients friendly to the liver and digestion:

carrots, exceptionally rich in beta-carotene which protects the liver during the natural detoxification process,
agar-agar, obtained from seaweed, provides a jelly-like texture that has a gentle purifying effect on the intestines,
fresh, raw spinach, which is a source of fiber.

To lighten the recipe in dairy products, we would opt for an alternative to fresh cream, a more digestible plant-based preparation made from oats or millet.

And in the sauce, there would obviously be olive oil, praised for its cleansing action on the gallbladder.

From the Essenciagua distillery range, which I have known and appreciated for a long time, I chose to create an aromatic harmony by combining lemon essential oil and rosemary verbenone and wild carrot hydrosols.

Gentle & Spring Detox

Did you know that wild carrot hydrosol is recommended as a cure (1 tablespoon 3 times a day for 3 weeks) * to eliminate toxins? It primarily acts on the liver, kidneys, pancreas, and skin.

As for rosemary verbenone hydrosol, it is a general tonic that limits fatigue and stimulates digestion.

And if I chose lemon essence (organic essential oil extracted from the zest), it’s because it is known for its stimulating action on the digestive system and the liver.

Precautions and usage tips: to learn more +

Here is the Carrot Bavarois with Rosemary and its small salad of young spinach shoots seasoned with a lemon - wild carrot sauce, a gentle detox recipe created for Essenciagua:

For 4 people

The Carrot Bavarois :

300 g carrots
2 g agar-agar powder
20 cl liquid plant-based cream (oat, millet…)
1 to 2 tbsp organic rosemary verbenone hydrosol (Rosmarinus verbenoneis)

The sauce for the spinach salad

2 tbsp mild olive oil
2 drops lemon essence (organic essential oil of Citrus limon)
2 tbsp organic wild carrot hydrosol (Daucus carotta)
1 bowl young spinach shoots

For the Carrot Bavarois

Cut the carrots into rounds in a saucepan with 25 to 30 cl of water, add a pinch of salt, cover, and cook over low heat.

Remove the carrots from the broth. Place them in a blender with the liquid plant-based cream of your choice and blend.

Measure 25 cl of broth (if there’s a little left, drink it, it’s delicious!) and dissolve the agar-agar in it. Place the saucepan over low heat and stir frequently. As soon as the mixture simmers, count 1 minute, then pour into the blender bowl and blend immediately to mix with the carrot puree.

Add 1 tbsp rosemary hydrosol, taste, and adjust. It is so aromatic and its fragrance so deep that I only put in one and a half tablespoons - it’s up to you to test according to your preferences if you prefer to put in two.

Mix, then pour into the 4 verrines. Let cool for 1h30 at room temperature. There’s no need to put them in the refrigerator; the bavarois will be more pleasant to eat at room temperature.

The salad dressing for spinach

In a cup, pour the mild olive oil (essential oils should always be diluted in a fatty substance).

Drop 2 drops of lemon essence into a spoon (a tip to adopt to prevent several drops from accidentally falling directly into the preparation), then mix with the oil.

Then pour in the wild carrot hydrosol and emulsify vigorously.

Select young spinach shoots and season with the sauce. Place the salad on the bavarois and serve immediately.

*Source: Book « Better with Floral Waters » by Magali Louis

Valérie Cupillard, Organic Culinary Creator