Lemongrass noodles, carrots stock

Serves 4 – 20 min preparation – 45 min cooking – 50 min resting 

Noodles

• In a sauce pan, infuse lemongrass in milk (20cL).
• Let it cool down.
• Mix 4g of methylcellulose A in 16cL of infused milk.
• Rest for 1h in the fridge to hydrate methylcellulose A.

Broth carrots

• Wash, peel and cut into slices 300g carrots. 
• Peel and chop 1 onion and 1 crushed garlic clove. 
• In a large skillet, cook onions and garlic in olive oil. 
• Add carrots and cook covered for 10 min.
• Pour 75cL of chicken stock, bring to boil and cook for about 30 min covered. 
• At the end of cooking, mix the preparation for a very smooth texture. 
• Filter soup using a Chinese. 
• Salt and pepper. 
• Reserve stock in a water bath.

Plate up

• Emulsify infused milk with 200g grapeseed oil. 
• Fill a syringe with the emulsion.
• Carefully empty the syringe into the hot carrots stock to form noodles. 
• Serve immediately.