sweet carrot sphere

Ingredients

5 medium sized peeled carrots
1 onion
1 garlic clove, roughly chopped
3oz yuzu juice
3oz white wine
50/50 mix of water and orange juice to cover
500g water

Additives

• 3 g Calcium salts
• 2.5g Sodium alginate

Steps

Take 5 medium sized peeled carrots and one onion and one clove of garlic rough chop. Saute until onions are translusent and garlic is fragrant. Deglaze with 3 oz of yuzu juice and 3 oz of white wine. Reduce to sec. And a 50/50 mixture of water and orange juice enough to cover everything by 1 inch. Cook until carrots are tender and purree in blender. Then chill mixture. Mix 2.5 grams of sodium alginate into 500 grams of water with emersion blender allow mixture to rest in fridge for about 12 hrs to eliminate air bubbles. Mix 3 grams calcium lactate into chilled carrot purree. Drop carrot mixture into alginate bath using a spoon or measuring cup if u want caviar use a squeeze bottle with a very small tip or a syringe. Allow to "cook" for 2.5-3 mins. Using a slotted spoon remove and place in a water bath to rinse.