Carrot Soufflé

Method

1. Cut the orange bell pepper, melon, mango, apricots, and peach into a very fine brunoise (all must be unripe).
2. Dress the brunoise with grape seed oil and raspberry vinegar. Add a pinch of fleur de sel. Let it marinate aside.
3. Cut carrots into very fine julienne (angel hair) for garnish.
4. Prepare an anchovy-shaped wafer (pre-made or as shown).
5. Make a very thick béchamel (cold) and incorporate dried carrot powder and carrot purée to make it orange.
6. Whip the egg whites to stiff peaks.
7. Gently fold the whipped egg whites into the cold béchamel mixture, using an under-and-over motion, being careful not to deflate.
8. Butter the individual soufflé molds and coat them with breadcrumbs.
9. Fill the molds with the soufflé mixture, leaving about a finger's width from the top to allow rising.
10. Bake in a static oven at 200°C for 9 minutes.
11. To plate: place the marinated brunoise in the center of the plate. Add salmon roe and Beluga caviar on top.
12. Decorate with a few small herb leaves and the angel hair carrots.
13. Add a dot of carrot purée.
14. Place the anchovy-shaped wafer on the plate.
15. Serve with a shot of apple and lemon verbena extract, a shot of almond milk with coconut, and a shot of ginger and lime juice.