Cloud of Carrot with Tangerine Concentrate
Chef Ferrán Adrià of El Bulli – Roses, Spain
Yield: 10 Servings
2.000 grams carrots
500 grams Simone Gatto tangerine juice
60 grams soluble powdered coconut
150 grams water
.001 grams bitter almond flavoring
1 gram curry powder
Peel the carrots and cut off ends. Blend, reserving juice.
Let tangerine juice stand, undisturbed, for 24 hours so pulp separates and settles to the bottom. Remove liquid from top with a syringe until only pulp remains, taking care not to disturb and re-mix liquid and pulp. Freeze the pulp.
Dilute the coconut powder in the water. Add the almond flavoring and place in the freezer to obtain an iced texture.
Emulsify the carrot juice in blender on highest setting until “cloud” consistency is achieved.
Spoon tangerine pulp and coconut ice on center of plate. Place carrot clouds around pulp and ice, and garnish with a dot of curry powder
Source: Star Chefs, magazine for culinary insiders
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