We have had our tasting menu for a while now and it changes at least 2-3 times a week. We offer 5 courses and today I worked on the 2nd course which was Grilled Turbot with peas and carrots in various forms. I was reading through Textures 2.3 and came across a crispy carrot foam recipe, so i decided to try it. Needless to say it came out a way that i liked it but may not have been the way the recipe wanted it.
I took some methocel SG A4 and carrot juice, sugar and water. Blended it up and dehydrated it overnight. The carrot "leather" was brittle but slightly bendable at the same time. I fried some pieces to give a different texture to the dish and they came out nice.
Grilled Turbot - Pea Puree, Roasted carrot matchsticks, carrot gnocchi, fresh spring peas, carrot chips, caviar beurre monie.
I took some methocel SG A4 and carrot juice, sugar and water. Blended it up and dehydrated it overnight. The carrot "leather" was brittle but slightly bendable at the same time. I fried some pieces to give a different texture to the dish and they came out nice. 
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