Gluten-free recipes that actually taste good

Carrot recipes

Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

5 minutes

Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 5 minutes

Ingredients

For the carrot and Cointreau fizz:

6-8 large carrots, plus extra, shaved, to garnish
6 tots Cointreau
6 x 200 ml cans bitter orange or lemon crushed ice, for serving

For the goat’s cheese and praline truffles:

125 g white sugar
50 g pistachio nuts, shelled
3 x 100 g logs chevin
1 T mascarpone
½ t orange zest

Method

To make the carrot and Cointreau fizz: Juice the carrots, then add the Cointreau and bitter orange or lemon. Pour into 6 tumblers filled with crushed ice and garnish with shaved carrot.

To make the goat’s cheese and praline truffles: In a saucepan over a low heat, heat the sugar until it starts to caramelise. Remove from the heat and add the pistachio nuts.Stir gently, then pour out onto a sheet of greaseproof paper.
Allow to cool, then chop finely. Combine the chevin, mascarpone and orange zest and roll into 12 medium-sized balls. Roll each ball in the chopped praline and serve immediately.

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Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

Ingredients

Method