Carrot ginger cappuccino

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Peel the carrots and apple and cut into small pieces. Mix with lemon juice, soy yoghurt and vegetable broth and pour into a pacotizing® beaker.
(2) Close the lid and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® once, heat and season with salt and pepper if necessary and pour into a shot glass.

Ginger foam:
(1) Peel and finely chop the ginger, bring water to the boil, add ginger and let stand for 20 minutes. Pour the liquid through a sieve and collect.
(2) Mix the ginger infusion with lecithin, froth using a hand blender and serve on top of the carrot soup.