Grilled Carrots with Carrot Molasses and Leek Oil

For the carrot molasses

1. In a large pot, reduce 30 L of carrot juice down to a thick, caramel-like molasses.

   Then 30 min of waiting

For the carrots

2. Place the sweet and sour carrots directly onto a charcoal grill over hot coals.

3. Cover with a cloche to trap the heat and smoke, and cook until charred on the outside while remaining crunchy in the center.

   Then 10 min of waiting

4. Baste the carrots periodically with the carrot molasses while grilling to caramelize the exterior.

5. Remove the cooked carrots from the grill and slice them into thick bite-sized rounds, keeping the tops intact.

6. Arrange the carrot pieces vertically inside a food ring mold on a serving plate.

7. Spoon the carrot molasses generously over the carrots.

8. Drizzle with the carrot and apple cider vinegar reduction.

9. Carefully lift off the food ring mold.

10. Garnish the dish with potato leaves, purple basil leaves, and orchid petals.

11. Finish by drizzling burnt leek oil over and around the carrots.

For garnish