CARROT-COCONUT SUNNYSIDE UP

INGREDIENTS

For the coconut "egg white":   
500 g. coconut milk
9 g. cardamom (cracked)
20 g. sugar
For the carrot "yolk":
250 g. carrot juice
25 g. glucose
Smoked maple syrup, to taste
Salt
For the "egg membrane":  
250 g. water
1 g. locust bean gum
1 g. kappa carrageenan
12 g. potassium chloride

PREPARATION

Coconut "egg white"
Steep the milk, sugar and cardamom together for 20 minutes. Heat to 180ºF and strain out the cardamom. Add 8g. each of xanthan, locust bean gum and guar gum to the warm mixture; blend well in blender and, using a 2oz. ladle, place some milk on each plate (work fast as the mixture will set quickly).

Carrot "yolk"
Blend all ingredients together; add 1.5g. xanthan gum and blend again. Pour into demisphere moulds and freeze.

"Egg membrane"
Blend everything together and bring up to 180ºF, then cool to 115ºF.

TO SERVE

Remove the "yolk" from the mould and using a toothpick to lift the "yolk", dip it in a container of the "membrane". Then place on top of the "egg white"; it will take about half an hour for the "yolk" to defrost. Season with salt, pepper and olive oil.