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.

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.

 

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