I created carrot air in 2003, as a tapas-appetizer to be served at cool room temperature. That was the year I was heavily inspired by nature and the essential elements of our planet, including earth, air, sea, and snow…and that was the year that “airs” were born. As bitter almonds are not readily available in the U.S., you can use regular almonds instead. The coconut powder should be easy to find, but you could substitute unsweetened coconut milk, found at Asian specialty stores, for the bitter coconut milk. To serve, use six small crystal bowls or glasses.
10 large carrots (about 7 ounces each), trimmed
2½ ounces coconut powder (found in Asian markets)
4 ounces water
¾ ounce bitter almonds
Madras curry powder
Using a juicer, liquefy the carrots; refrigerate until ready to use.
In a bowl, mix the coconut powder with the water to obtain a homogenous coconut milk. Rough-chop the almonds and then use an immersion blender to blend the almonds and milk. Let the milk and almonds infuse for 20 minutes, and then strain the milk through a Superbag strainer into a container. Keep the bitter coconut milk in the refrigerator.
To make the carrot air, put the carrot juice in a deep rectangular dish (to allow more surface area for frothing), and froth with a hand or immersion blender by touching just the surface.
Place 1 tablespoon of the bitter coconut milk in each bowl or glass. On top of the milk, sprinkle some curry powder. With a big spoon, collect the top of the carrot air and place on top to reach 1½ inches over the rim.