I began my research on molecular gastronomy recipes. I found many and thought they would be the best ones to write, but then I stumbled upon carrot air, which certainly takes the cake. The cloud-looking carrot air is made simply by mixing carrot juice with soy lecithin. It is no hard work and can be easily prepared. To add to the recipe, tangerine granita is placed in a glass alongside a pinch of cardamom and 3 to 4 thyme leaves, the air is added on top. Carrot air may be used either as a garnish or as an appetizer, which I don’t believe I would be very happy to have if I’m feeling extra hungry. The good thing is that this recipe is very effortlessly done. At least this may compensate only a bit for the lack of a filled tummy.
