Carrot Foam

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 250 ml carrot juice
  • 30 ml lecithin or sorbet stabiliser


Combine the carrot juice and lecithin or sorbet stabiliser. Blend with a stick blender to make bubbles. Once the bubbles form, scoop 4 teaspoons of the foam per serving, and serve immediately.