Diary of a Foodie
Carrot Foam with Chocolate Sorbet
Diary of a Foodie: Season One: Avant Garde à la Carte
Serves8 to 12
- Active Time:25 min
- Start to Finish:25 min
ADAPTED FROM FERRAN ADRIÀ
January 2007
Adrià serves his foam over mandarin-orange or bitter-cocoa granita and dusts a bit of fragrant curry on the plate.
- 3 lb carrots, peeled and quartered lengthwise
-
Special equipment:
an electric juice extractor; an immersion blender -
Accompaniment:
1 1/2 pints store-bought chocolate sorbet, or clementine sorbet
-
Juice carrots with extractor and transfer enough juice to a very tall container (at least 12 inches deep; such as a large pitcher or vase) to half-fill it. Holding immersion blender just below surface of carrot juice in tall container, blend to create foam. Spoon foam with a fine-mesh skimmer or slotted spoon onto scoops of sorbet. Blend remaining juice to obtain more foam if needed.
- Keywords
- diary of a foodie,
- dessert,
- molecular gastronomy,
- ferran adria,
- carrot
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