Cappuccino made from carrot puree with shrimp

Ingredients for 3 servings:

• 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)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the carrots, cut into large pieces, and cook in salted water until soft. Drain and collect the water. Reserve 600 ml for later use. Puree the carrots and season with salt, pepper, and sugar. Pour in approximately 200 ml of the carrot water and pass it through a fine sieve. Top up with the remaining carrot water (except for the 20 ml for the foam) until you have a slightly runny puree. Season again to taste. Heat 20 ml of carrot water with 2 tablespoons of the puree and the milk. Whisk in the cold butter. Add the walnut oil and froth. Meanwhile, briefly fry the shrimp in a little butter in a non-stick pan and thread them onto wooden skewers. First pour the puree into glasses, then pour the foam over the top. Place a shrimp stick over the rim of each glass.