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.
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.
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.