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Chantenay carrots infused with passion fruit and mandarin

A creation of Hervé Deville

Founder of Hosanna London and Michelin Star chef Hervé Deville, he has been executive Chef at the 2* Michelin Pierre Gagnaire restaurant.


Infused carrots

1kg Chantenay carrots

400g  Andros Chef 100% mandarin purée

200g Andros Chef passion fruit purée

2 cloves of garlic

1 cinnamon stick

2 pinches of thyme

30g olive oil

10 pods of green cardamom

Purée fruits de passion surgelés bac 1 kg

Sweetened passion fruit puree

Andros Chef frozen passion fruit puree is a perfect blend of purple and yellow passion fruits. A strategic blend which offers a perfect balance between taste and acidity for a higher complexity of flavors. Purple passion fruits are received fresh at full maturity in Andros plant in south Vietnam. The puree is perfect to give a fine acidic and exotic touch in a dessert, mousse, ice cream, beverages or even savory dishes. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Cut the carrots in two lengthwise. Infuse them in olive oil, garlic and thyme for 3 min. Deglaze with the fruit purées, adding the cinnamon and cardamom, and season with salt. Cook over a low flame or until the carrots are tender.

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