Sous Vide Carrots with Goat's Curd Recipe - Great British Chefs

Ingredients

• 1l goat's milk
• 1/2 lemon, juice only
• 1 pinch of salt
• 3 drops of vegetarian rennet
• 6 large carrots, organic
• 1 sprig of fresh lovage
• sea salt
• butter
• 6 spring onions, green part only, chopped
• 25g of mature cheddar, grated
• 60g of flour
• 75 butter, softened
• 8g of sea salt
• 20g of sugar
• 40g of egg white
• 1 bunch of watercress
• 60g of caviar