Diary of a Foodie

Carrot Foam with Chocolate Sorbet

Diary of a Foodie: Season One: Avant Garde à la Carte

Serves8 to 12
  • Active Time:25 min
  • Start to Finish:25 min
January 2007
Adrià serves his foam over mandarin-orange or bitter-cocoa granita and dusts a bit of fragrant curry on the plate.
  • 3 lb carrots, peeled and quartered lengthwise
  • Special equipment:

    an electric juice extractor; an immersion blender
  • Accompaniment:

    1 1/2 pints store-bought chocolate sorbet, or clementine sorbet
  • Juice carrots with extractor and transfer enough juice to a very tall container (at least 12 inches deep; such as a large pitcher or vase) to half-fill it. Holding immersion blender just below surface of carrot juice in tall container, blend to create foam. Spoon foam with a fine-mesh skimmer or slotted spoon onto scoops of sorbet. Blend remaining juice to obtain more foam if needed.
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