Preheat oven to 400, and roast then carrots tossed in the olive oil on a sheet tray for 30 minutes.

Meanwhile, make the custard by combining the coconut milk, egg yolks and honey in a medium sized pot over medium low heat. Allow to cook while whisking intermittently, making sure the temperature under the pot stays low and does not scorch the custard as it cooks. Cook for 15 minutes or until thickened.

While the custard is cooking, remove the carrots from the oven and place in a blender. Blend with the bloomed gelatin in the water and vanilla extract. If this is too thick to blend into a smooth paste, feel free to add around 1/3 cup of the cooking custard to the blender while processing.

Once the carrots are blended and the custard has cooked for about 15 minutes, add the carrot puree to the custard and whisk to combine evenly.

Pour 1/2 cup of the carrot custard into small ramekins, then move to the fridge and allow to set for at least 90 minutes.

When ready to serve, remove from the fridge and garnish with whipped coconut or heavy cream, and sprinkles of crushed fennel seeds. Don’t be scared of the fennel! It’s not as intense as you may imagine. Try it and see what you think.