Carrot Crisp


Crisps within gourmet dishes have multiple functions and are used to add texture, flavour and presentation to food. In this recipe, chef Martin Lippo presents us with a Carrot Crisp in different shapes; where he adds powdered 100% Dextrose, Isomalt as a sucrose substitute, and Procrunx to add solids to the recipe.

Here we describe some reasons why crunchy elements are used in gastronomy:

Texture: Crisps add a satisfying crunchy feel to dishes, which can help balance the smooth or creamy textures of other components in the dish. They can provide contrast and variety in every bite, making the gastronomy experience more interesting.

Flavour: Crunchy items can have their own distinctive flavour, adding another dimension of taste to food. They may be seasoned with spices, herbs, or other seasonings to enhance the overall flavour of the dish.

Presentation: Crunchies are often used as decorative elements in the presentation of dishes. They add visually appealing colour, shape and height, making the dish more pleasing to the eye. They can be used as a garnish or as a central element in the presentation of the dish.

Temperature contrast: Some crisps are served cold or used as a topping on hot dishes, creating a pleasant temperature contrast. This can enhance the sensory experience by combining hot and cold temperatures in one bite.

Durability: Crisps can also be used to add durability to certain dishes, especially those that can become mushy or lose texture over time. Crisps can stay crisp even after a while, helping to preserve the quality of the food.

Crisps in gastronomic dishes are used primarily to add texture, flavor, and visual presentation. Below is Chef Martin Lippo’s Carrot Crisp recipe.

Carrot crisp Sosa by Martin Lippo

Carrot Crisp

Crisps in gastronomic dishes are used primarily to add texture, flavor, and visual presentation. They are versatile elements that can enhance the culinary experience by providing contrast and variety to dishes.


  • 450 g Carrots
  • 40 g Icing sugar
  • 65 g Isomalt
  • 15 g Liquid glucose 40DE
  • 10 g Procrunx
  • 0,4 g Cardamom seeds roasted


  • Peel and cut the carrots in regular pieces. Steam them in the oven at 100ºC for 15 minutesor until soft.
    450 g Carrots
  • Weight 300g of carrots and put it in a speed blender. Add the rest of the ingredients. Blend finely. Strain. Keep in thefridge, covered, for 12 hours.
    40 g Icing sugar, 65 g Isomalt, 15 g Liquid glucose 40DE, 10 g Procrunx, 0,4 g Cardamom seeds roasted
  • Put a stencil on top of a Teflon sheet. Spread the carrot mix on top with a spatula.
  • Remove the stencil and dehydrate at 55°C for 24 hours. When it is dehydrated keep in a hermetically sealed container in a cool dry place.
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