4 people
For the bubbling carrot soup
300 g water
70 g sugar
½ vanilla pod
20 g orange liqueur
2.6 g xanthan gum
For the carrot purée
600 g carrots, diced
6 tablespoons olive oil
½ vanilla pod
½ cinnamon stick
30 g coconut milk
Pinch of nutmeg
For the carrot cake
500 g carrot purée
3 egg yolks
1 egg
80 g butter
120 g sugar
40 g orange liqueur
40 g liquid cream
15 g cornflour (corn starch)
For the carrot and pumpkin smoothie
200 g pumpkin juice
100 g carrot juice
50 g sugar
40 g red Vermouth
For the bubbling carrot soup
Heat the water in a saucepan with the sugar and the vanilla pod, with its seeds removed. As this comes to the boil, add the orange liqueur and the xanthan gum. Blend together and leave to stand for one hour. Introduce the mixture into a siphon, charging it twice.
For the carrot purée
Poach the carrot in the oil. Add the vanilla pod, without the seeds, and cinnamon. When the carrot is ready, remove the cinnamon and vanilla and add the coconut milk. Add a pinch of nutmeg and blend to a purée.
For the carrot cake
Mix all the ingredients together. Spread the mixture on a silpat and steam bake for 20 minutes.
For the carrot and pumpkin smoothie
Cold mix the ingredients in a blender.
In a sealable jar, first place the carrot cake. Cover it with the carrot and pumpkin smoothie. Spread the foam from the siphon over the surface and immediately close the jar.