Seasonal cocktail "Orange-roasted carrot with basil foam" (variant 79e14ecd) - photo 1
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Seasonal cocktail "Orange-roasted carrot with basil foam" (variant 79e14ecd)

Drinks Fusion cuisine 45 min Medium 8 wyświetleń ~30.75 PLN - (0)
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Description

A modern, seasonal drink that combines the sweetness of roasted carrots and oranges with a spicy hint of ginger and a delicate, aromatic basil foam. The cocktail features a deep, flowing gradient of colors from an intense orange-carotene base to a light, greenish foam on top, making it visually striking and appetizing. The inspiration comes from the desire to blend bartending techniques with plant-based cuisine: roasted carrots bring a caramelized note, orange and lemon juice adds freshness, syrup provides silkiness, and aquafaba with basil creates a wonderfully light foam (a vegan substitute for egg whites). Perfect as a welcome drink at parties, a light dessert after a meal, or a suggestion for establishments serving modern menus. It harmonizes sweetness, acidity, and a spicy ginger finish; visually, it attracts with its gradient and green foam.

Ingredients Used

Ingredients (13)

Servings:
4
  • Carrot 5 szt.
  • Orange 3 szt.
  • Lemon 0.8 szt.
  • Fresh ginger 20 g
  • Water 150 ml
  • Fresh basil 0.7 pęczek
  • Sparkling water 400 ml
  • Ice 200 g
  • Sea salt 1 g
  • Aquafaba (chickpea water) 60 ml
  • Sugar 80 g
  • ✨ Opcjonalne
  • Honey 60 ml
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~30.75 PLN (7.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking carrots

1

Preheat the oven to 200°C (top-bottom). Wash the carrots, trim the ends, and cut larger pieces in half or quarters lengthwise so that the pieces are of similar size (about 2-3 cm thick). Arrange the carrots on a baking sheet lined with parchment paper, drizzle with 10 g of syrup from step 3 (or 10 g of oil if you prefer), and lightly salt (a pinch of salt evenly distributed). Bake for 25-30 minutes until the carrots are tender to the touch and slightly caramelized at the edges; you can check this by inserting a knife — it should go in smoothly without resistance. Once baked, set aside to cool.

Ingredients: Carrot, Sea salt
Use a flat baking tray and parchment paper. Do not bake too long — burning will give a bitter taste. If the carrots are very thin, shorten the time to 18-20 minutes.

Caramelizing syrup

2

In a small saucepan, combine 80 g of sugar and 150 ml of water. Heat over medium heat, stirring until the sugar dissolves. When the syrup starts to gently bubble, cook for 2-3 minutes (do not allow it to boil vigorously) until it is clear and slightly thickened — test: scoop a teaspoon and cool a drop; it should gently coat the back of the spoon. Remove from heat and let cool to room temperature.

Ingredients: Sugar, Water
Use a small saucepan with a thick bottom and a wooden spoon for stirring. Do not caramelize the sugar using the dry method (without water), as it can easily burn. Store the syrup in a jar for up to 3 days in the refrigerator.

Preparation of juice and blending

3

Squeeze the juice from 600 g of oranges and 60 g of lemon into a measuring cup (you should get about 500-650 ml of juice depending on juiciness). Grate or finely chop 20 g of ginger, then squeeze the juice through cheesecloth or a fine sieve (you will get about 10-20 ml of concentrated ginger juice). In a blender, place the roasted, cooled carrot (from step 1), add the orange juice, lemon juice, 10-30 g of prepared syrup (we know: season to taste; start with 10 g and add more if needed) and 10-15 ml of ginger juice. Blend on high speed for 45-60 seconds until the drink is smooth. Strain through a fine mesh sieve into a pitcher, pressing the pulp with a spoon to extract maximum flavor — you should get a uniform, smooth juice. Taste and adjust with additional syrup or salt (a pinch) if needed.

Ingredients: Carrot, Orange, Lemon, Fresh ginger, Sugar
Use a jug blender or a slow juicer. If you are using a juicer, add the syrup later and stir. A stainless steel strainer with fine mesh will give a clearer liquid than thick cheesecloth.

Basil foam

4

In a tall container, place 60 ml of aquafaba and 20 g of fresh basil (leaves without thick stems). Blend with an immersion blender, briefly immersing it (about 10-15 seconds) to chop the leaves, then pour everything into a metal bowl. Use an electric mixer and whip on medium-high speed for 3-5 minutes — the foam should increase in volume and become white/slightly creamy. Add 10 g of cooled syrup (if you want a sweeter foam) and whip for another 30-60 seconds to combine. The foam should be stable and slightly shiny; if it is too watery, add 5-10 ml of aquafaba and whip again.

Ingredients: Aquafaba (chickpea water), Fresh basil, Sugar
Use a metal bowl (cold) and an electric whisk or hand mixer. If you prefer the egg white version, replace the aquafaba with 120 g of pasteurized egg whites, keeping in mind the safety of raw eggs. Do not blend the basil too long before whipping the aquafaba — just lightly chop the leaves to avoid bitter notes.

Cooling and preparing the glass

5

Prepare 4 tall glasses (about 350-400 ml each). Fill them halfway with ice (about 50 g of ice per glass). Chill the glass for 2-3 minutes while holding it with the ice (optionally, rinse briefly with sparkling water before chilling to prevent immediate dilution).

Ingredients: Ice
Use tall Collins glasses or similar. Crushed ice cools faster but melts quicker; thicker cubes will maintain the drink's structure longer.

Cocktail Assembly

6

Pour 100-130 ml of filtered carrot-orange juice into each prepared glass with ice (depending on the volume above the ice). Then slowly top up with 100 ml of sparkling water, pouring it down the side of the glass with a spoon to create a delicate sparkling layer. Finally, gently spoon or ladle the basil foam made from aquafaba, spreading it evenly across the surface — it should create a layer of about 1-2 centimeters. If the foam is too runny, apply a thin layer and wait 30 seconds for it to stabilize.

Ingredients: Sparkling water, Aquafaba (chickpea water), Ice
Pour the sparkling water in a spoonful at a time along the inside of the glass to avoid breaking the foam structure too much. Use a bar spoon or a regular tablespoon turned upside down as a barrier for pouring.

Decoration and serving

7

Add a delicate garnish to each glass: a single small basil leaf (0.5-1 g) placed on the foam or a thin slice of orange attached to the rim of the glass. Optionally, very gently sprinkle (in the center of the foam) 0.5 g of chili flakes or drizzle 5 g of honey around the edge of the foam for a flavor and visual contrast. Serve immediately — the cocktail is most visually appealing within the first 10 minutes after preparation, when the foam is fresh and the sparkling water is still bubbling.

Ingredients: Fresh basil, Chili flakes, Honey
Use tweezers to precisely place the basil leaves and a teaspoon to add the chili flakes. If you are using honey, remember that it will flow through the foam - use it sparingly.

Fun Fact

💡

The use of aquafaba as a foam in cocktails is a technique that began in the 2010s when chefs experimented with egg white substitutes. Aquafaba (chickpea water) whips up similarly to egg whites but is 100% plant-based.

Best for

przyjęcia koktajlowe menu degustacyjne w modernistycznych restauracjach lekki deser po obiedzie spotkania z przyjaciółmi w ciepłe popołudnia

Tips

🍽️ Serving

Serve in tall Collins glasses, preferably on a light background to highlight the color gradient. Serve immediately after preparation to keep the foam's structure and the sparkling water fizzy. To extend the foam's durability for a few minutes, chill the bowl and whisk before whipping the aquafaba.

🥡 Storage

Store the prepared juice (without foam and without sparkling water) in the refrigerator in a sealed jar for up to 48 hours. Keep the syrup in the refrigerator for up to 7 days. It is best to whip the aquafaba foam just before serving; do not store whipped foam for longer than 2 hours (it loses its structure).

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