For the Carrot Cream:
Peel and chop the carrots into small pieces, place in a saucepan with olive oil and turmeric, cook until soft. Blend and strain.
For the Confit Tomatoes:
Cut the tomatoes, season with salt, oil, and sugar, and bake at 60°C for about 4-5 hours.
Cooking the Pasta:
Cook the Panciotti® with Asparagus Tips and Mascarpone – Divine Creazioni® in salted boiling water, then sauté in a pan with a bit of butter and basil.
To Serve:
In a small dish, spread the carrot and turmeric cream at the bottom, place the panciotti on top, garnish with some confit tomatoes, a small quenelle of lumpfish roe, and a few basil leaves.
