Chilled Carrot Espuma

Dish Components:
6oz Carrot Espuma
2g Orange Oil
TT Cumin Powder
6Ea Carrot Tops

Carrot Espuma:
20 ea Carrot (Peeled and Sliced 3/16” Thick
5 ea Carrot (Juice Reserved)
3 ea Onion (Peeled and Sliced)
1 inch Ginger (Peeled and Sliced)
3 Qt Cream
2 Qt Water
TT Salt
TT Pepper

Preperation:
Sweat carrots, onions and ginger in butter until soft
Add cream and water. Boil and simmer 5 minutes
Add reserved carrot juice. Blend and pass through a Chinois
Season
Put in a canister and charge twice
Reserve for service

Orange Oil:
1 C Olive Oil
3 ea Blood Orange Zest

Preperation:
Zest blood oranges into oil and bring to 170°F
Cover and keep in a warm area for a few hours
Allow to sit overnight and strain before use