Tangerine granite with carrot foam.

Perfect amuse Bush with unique taste and texture. Simple, refreshing and most importantly, really tasty dish.

We were inspired to create it by Ferran Adria's Carrot cloud consisting of carrot foam, frozen tangerine concentrate, coconut powder, bitter almond and curry.

Ingredients:
Carrot juice-1 liter
Tangerine juice-0.6 liters
Soy lecithin-10 gr.
Thyme leaves
Ground cardamon

I. preparation of granite

1. Place the juice container in the fridge for 24 hours. During this time, the solid particles will settle and you will receive a concentrated juice at the top. (in addition, you can use the method of ice filtration)
2. Using a syringe, pour the top layer into another container.
3. Freeze.
4. Use a fork to loosen the mixture.
5. Store in the freezer

II. Preparation of carrot juice

1. Pour the juice into a high container
2. Add soy lecithin
3. Cover half of the container with plastic wrap to prevent splashing
4. Using a blender, dissolve the soy lecithin and achieve foam.
5. Keep the juice in the fridge until it returns

III. Supply

1. At the bottom of the glass put orange granite, add a pinch of cardamom and thyme leaves
2. put carrot foam on top
3. Garnish with several thyme leaves
4. Serve immediately.

translated according to the website www.molecularrecipes.com