Wash, peel and cut the original carrots. Sauté the Matignon and the carrots in butter. Deglaze with white wine and reduce by half. Add vegetable stock and bring to a boil. Add rooibos tea and cook. Blend soup with full cream and season with salt, pepper and sugar.
2.
Oat crumble
Sauté shallots in butter. Add oat flakes, sugar and salt and fry for 2 minutes.
Spread on a baking sheet and bake in oven at 90deg for 2hours.
3.
Cream cheese drops
Bring whole milk and cream cheese to a boil. Add agar agar and cook for 2 minutes. Season with salt, pepper, nutmeg, fill into desired mold and refrigerate.
