Serves 1
Directions
- 1Peel the carrots.
- 2Cut the ends of the carrots.
- 3Cut the carrots into slices.
- 4Chop the shallot.
- 5Place a pot on the stove.
- 6Add butter to the pot and melt it.
- 7Add the chopped shallot to the pot and cook until caramelized.
- 8Add the sliced carrots to the pot and cook for 15 minutes.
- 9Add water, salt, and pepper to the pot and cook for another 10 minutes at medium heat.
- 10Transfer the cooked carrots and shallots to a blender.
- 11Add fresh cream and soaked gelatine to the blender.
- 12Blend the mixture until smooth.
- 13Pour the mixture into a thermo whipper.
- 14Charge the thermo whipper with one N2O cartridge.
- 15Serve the espuma cold or warm.
Ingredients
- 200 ml fresh cream
- 200 gr carrots
- 0.5 soaked gelatine sheet
- 10 gr butter
- 1 shallot
- salt
- grinded black pepper
- 40 ml water
Equipment
peelerknifepotblenderthermo whipperN2O cartridge
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