Recipe for carrot foam
A perfect appetizer with surprising taste and texture.
A flavorful mandarin granita with an ultra-light carrot foam, spiced with cardamom and thyme leaves.
Simple, refreshing, and not least, truly delicious!
Ingredients
- 1 liters Carrot Juice
- 3 dl Tangerine Juice
- 5 gram Soy Lecithin
- Fresh thyme
- Cardamom ground
Instructions
- Preparation
- Mandarin Granité
- Place the mandarin juice in a wide-open container, so you can easily access the juice with a syringe after decanting.
- Let the mandarin juice sit in the fridge for at least 24 hours to allow it to settle.
- Carefully take the juice out of the fridge.
- Using a syringe, draw the clear liquid from the top of the juice. Remove it all, leaving you with a concentrated mandarin juice.
- Freeze the concentrated mandarin juice in a small, flat container.
- After a few hours, make a slush ice out of the frozen mandarin concentrate. Use a fork to stir the juice.
- Place the liquid back in the freezer.
- "Carrot Foam"
- Pour the juice into a tall, narrow container.
- Sprinkle soy lecithin on top.
- Cover half the container with plastic wrap to prevent the juice from splashing out.
- Store the carrot juice in the fridge until you're ready to serve your guests.
- Assembling your appetizer:
- Take the carrot juice from the fridge and make carrot foam by blending the juice.
- Use an immersion blender and hold it halfway down in the liquid to blend air into the juice.
- Let the carrot foam rest for 1 minute before using it.
- Take the frozen mandarin concentrate out of the freezer.
- Use a fork to soften it and place a couple of spoonfuls at the bottom of each serving glass.
- Add a pinch of ground cardamom and 3-4 thyme leaves.
- Using a slotted spoon, place an adequate amount of carrot foam on top of the frozen mandarin concentrate.
- Garnish with a few thyme leaves on top.
- Serve immediately
