Mashed Carrot Cappuccino with Prawns
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g carrot (s)
- salt
- pepper
- sugar
- 100 ml milk (3.8% fat)
- 20 g butter, ice cold
- 70 ml oil, (walnut oil)
- 6 shrimp (s)
Print Recipe
Pin Recipe Instructions
- Peel the carrots, cut into large pieces and cook in salted water until soft. Drain and collect the water. Keep 600 ml for further use.
- Puree the carrots, season with salt, pepper and sugar. Pour approx. 200 ml of the carrot water and strain through a fine sieve.
- Fill up with the rest of the carrot water (except 20 ml for the foam) until a slightly liquid puree is formed. Season again to taste.
- Heat 20 ml of carrot water with 2 tablespoons of puree and the milk. Withdraw the cold butter. Add the walnut oil and froth up.
- At the same time, fry the prawns briefly in a little butter in a coated pan and stick them on wooden skewers.
- First pour the puree into glasses and then add the foam. Place a prawn stick over the edge of the glass.
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