Chef Ferrán Adrià of El Bulli
– Roses, Spain
Adapted by StarChefs.com
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