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.

Makes 500ml.

Carrot espuma of infused juiceEnlarge

Ingredients

600

ml

carrot juice

100

ml

orange juice

250

g

carrot, cut into rounds

2

stalks

celery

2

cm

galangal root

1

stalk

lemongrass

12

gram

gelatine leaves

Preparation method

Serving suggestions

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