Carrot puree:

1) Peel carrots

2) Vacuum pack with cardamom pods and butter

3) Cook until tender

4) Blend the carrots with Xanthan gum until smooth

5) Mix together and chill

Kalamansi emulsion / Nasturtium flowers:

1) Reduce the kalamansi juice with the nasturtium flowers on a high heat by 70%.

2) Mix in a vitaprep, or a normal blender if you don’t have a vitaprep.

3) Strain through a fine chinois.

4) Whisk with butter cold chunks of butter.

5) Add the heavy cream.

6) Season with salt, pepper and lemon juice.

7) Strain the sauce through a fine chinois