Pietro Leeman's Recipe: Crispy Pastry, Carrot Custard, Raspberry Sauce, and Hazelnut Ice Cream

Ingredients for 6 servings

FOR THE PASTRY

55 g of whole grain spelt flour
10 g of oat bran
20 g of hemp seeds
1.5 g of salt
8 g of sugar
20 g of vegetable oil
28 g of water
Powdered sugar

FOR THE CARROT CUSTARD

250 g of steamed carrots
Zest of 1 lemon
15 g of vegetable oil
25 g of vanilla-flavored agave syrup
10 g of lemon juice
7.5 g of water

FOR THE RASPERRY SAUCE

125 g of raspberries
10 g of lemon juice
38 g of water
2.5 g of cornstarch

FOR THE HAZELNUT ICE CREAM

25 g of toasted and peeled hazelnuts
35 g of cashews
200 g of water
45 g of sugar
1 g of salt

FOR THE INSERT

One orange, peeled and segmented

Method

FOR THE PASTRY
First mix the flours, then the liquids in a stand mixer using the hook attachment.
Roll out very thinly between two sheets of parchment paper.
Cut into 6 cm squares.
Bake in the oven at 170°C (338°F) for 8 minutes at low fan speed.

FOR THE CARROT CUSTARD
Peel the carrots and slice them thinly.
Sauté them with a drizzle of oil.
Emulsify with the other ingredients and place in a piping bag.

METHOD FOR THE RASPBERRY SAUCE
Simmer the raspberries with lemon juice and sugar.
Add the diluted cornstarch, bring to a boil, let cool, and strain.

FOR THE HAZELNUT ICE CREAM
Make a nut milk with the hazelnuts and cashews.
Sweeten it and transfer it to a Pacojet cup for freezing (alternatively, it can be frozen until crystallized).
After a few hours, chop, churn, and emulsify until a creamy ice cream is obtained.

Plating

Cover photo credits: Andrea Gilberti & Alberto Mancini

Using a square mold, arrange dots of the carrot sauce along the edge of the plate.
Add the orange slices and cover with a pastry square.
Proceed with another layer and finish with the pastry.
Decorate with powdered sugar.
Serve with the sauce, the ice cream, and a pestle.

Other credits: Lucio Elio