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Carrot Air with Coconut-Almond Milk – vegetarian recipe
Stav Kogan

Carrot Air with Coconut-Almond Milk

Transform simple carrot juice into an ethereal, melt-in-your-mouth foam. This stunning tapas-style appetizer, served atop a creamy, spiced coconut-almond milk, is a creative culinary throwback that's surprisingly achievable at home.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 228
Ingredients Method Nutrition

Ingredients
  

  • 70 oz (2 kg) large carrots, about 10, trimmed
  • 2.5 oz (71 g) coconut powder
  • 4 fl oz (118 ml) water
  • 0.75 oz (21 g) regular almonds
  • Madras curry powder, for garnish
  • For the most stable foam, ensure your carrot juice is extremely cold before frothing.
  • If you don't have an immersion blender, you can froth the juice in a standard blender on high, then let it settle for a minute before spooning off the top layer of foam.
  • Toast the almonds before infusing them in the coconut milk to develop a deeper, nuttier flavor.
  • Assemble the dish immediately before serving, as the delicate carrot air will begin to dissipate over time.

Method
 

  1. Prepare the Carrot Juice: Using a juicer, liquefy the trimmed carrots. For the smoothest result, chill the juice thoroughly in the refrigerator until ready to use.
  2. Create the Coconut-Almond Milk: In a medium bowl, whisk the coconut powder with the water until you have a smooth, homogenous coconut milk.
  3. Infuse the Almonds: Roughly chop the almonds and add them to the coconut milk. Use an immersion blender to briefly blend the mixture, then let the almonds infuse for at least 20 minutes.
  4. Strain the Milk: Pour the infused milk through a fine-mesh strainer into a clean container, pressing on the solids to extract all the liquid.
  5. Discard the almond solids and chill the coconut-almond milk in the refrigerator.
  6. Froth the Carrot Air: Pour the chilled carrot juice into a deep, wide dish (a rectangular shape provides more surface area). Tilt the dish and use an immersion blender with the head just touching the surface of the liquid to incorporate air and create a stable foam.
  7. Assemble and Serve: Add 1 tablespoon (15 ml / 0.5 fl oz) of the chilled coconut-almond milk to the bottom of six small crystal bowls or glasses.
  8. Sprinkle a pinch of Madras curry powder over the milk.
  9. Using a large spoon, carefully skim the lightest carrot foam from the surface and gently place it on top of the milk, mounding it about 1. 5 inches over the rim.
  10. Serve immediately.

Nutrition

Calories: 228kcalCarbohydrates: 35.6gProtein: 4.5gFat: 9.5g

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