Crispy carrot leaves

200 grams	cooked carrot
100 grams	orange juice
100 grams	isomalt sugar
80 grams	icing sugar
20 grams	glucose

First mix the cooked carrots with the orange juice, the isomalt sugar, the icing sugar and the glucose. Now blend this till completely smooth. Then transfer it into a bowl and let it cool down in your fridge. Once cold spread it on a leaf stencil. This one is from Mold Brothers. Make sure it’s evenly spread and then gently remove the stencil. Now bake it at 120 degrees Celsius for 1 hour. After the hour gently remove the leaves from the sheet and when still hot shape them between a leaf press. Click here for the press. Now keep them dry and covered for later.

Recipe used in carrot & smoked beurre blanc dish