Cloud of Carrot with Tangerine Concentrate
Chef Ferrán Adrià of El Bulli – Roses, Spain
Adapted by

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.


   Published: July 2005