Peel and wash the carrots, puree them with a little water, and strain if necessary. Add ginger or lemon juice for extra zing.

Add the carrot and cook for another 10 minutes ... increasing as they get older. Any leftover puree can be frozen for up to 1 month, or kept in the fridge for up to 2 days. Tip - You could ...

Stir mochiko — a sweet, glutinous rice flour that lends a bouncy, chewy texture — into the carrot puree; knead until smooth. Working with one tablespoonful of mochi dough at a time ...

Slice the other half and keep raw. For the carrot puree: • Peel and chop carrots. • Add to juice and vacuum pack. • Cook at 100oC steam for 15 minutes. • Blend with gelespressa.