Carrots and ginger foam

Well I have done it again ... to take a recipe, read it, change something and make it. I seem not able to read a recipe without making it as it is. This time I had a good excuse! The idea for this foam cames from a cold soup recipe I read on the cavolettodibrussels.it blog. Given the diet we are following, I can not afford the mascarpone. Therefore, changing the recipe to make a foam instead of a soup seemed worth a try. This foam has very sharp taste, which can be used to complement other dishes or on its own for a taste shock! I quite like it ... my fiancee not really. She finds it too sharp. So beware ....

Serves: 10 as an amuse
FlexiPoints: 0*

Suggested wine: none! Too sharp on its own for wine ... maybe a young Chablis. Not sure.

Ingredients:
- 700g carrots
- 1 shallot
- 1 lemon
- 20g ginger
- 1 tbsp olive oil
- 2 sheets of gelatin (about 2.5g)
- Water and salt as needed
- One 1/2 L foaming canister

How-to:
1. Peel and chop the carrot, the ginger and the shallot. Put them in a small casserole with the oil and juice of the lemon.
2. Let it cook on low heat for a few minutes until the shallot gets soft.
3. Top up with cold water. You will probably need 300/400 ml. Let it simmer until the carrot is very soft (about 20’ or 30’).
4. Whiz everything in a kitchen robot adding some more cold water if the final cream looks dry.
5. Pass the cream through a sieve twice. Rince the gelatin sheets in warm water and add it to the cream. Stir well until the gelatin has been fully absorbed by the cream.
6. Fill the foaming canister up to 2/3 (discard or eat what is left) and use one cream charger. Shake well and let it refrigerate for at least 6 hours before serving.