Gastronomixs

Carrot espuma of infused juice

This is how espuma was meant to be! A single, very flavourful ingredient in the starring role; the airy structure to make it memorable.

Recipe by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.

Carrot espuma of infused juice

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Ingredients

6

dl

carrot juice

1

dl

orange juice

250

g

carrot, cut into rounds

2

stalks

celery

2

cm

galangal root

1

stalk

lemongrass

3

leaves

gelatine

Preparation method

  • Infuse the carrot juice with the orange juice, carrots, celery, galangal root and bruised lemongrass over low heat.
  • Strain the carrot juice and measure 5dl.
  • Soak the gelatine in cold water and dissolve in the hot carrot juice.
  • Transfer to a siphon and aerate with 2 cartridges.
  • Set aside to firm up in the refrigerator.
  • Allow to return to room temperature before serving.

Serving suggestions

  • As a topping on a savoury cocktail, served as an amuse-bouche.
  • As a component in a composition, e.g. with langoustine, scallop, celery, tomato, or yoghurt.

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