Total time: 25 minutes, plus freezing and 2 to 3 days refrigeration times
Servings: This makes about 8 ounces soup, or 4 (1/4-cup) servings.
Note: Gelatin sheets can be found at cooking and select gourmet supply stores, as well as online. Juicers can be found at most home and kitchen supply stores, as well as online (the Test Kitchen tested the recipe using a blender instead of a juicer and passing the purée through a strainer).
About 2 1/3 pounds carrots
.18 ounce (5 grams) gelatin sheets
1. Juice enough carrots to yield 17.64 ounces (500 grams) of juice.
2. Bloom the gelatin sheets in a bowl of ice water.
3. In a medium saucepan, bring the carrot juice to a boil over high heat. Remove from heat and strain into a bowl or pan set over ice. Immediately incorporate the softened gelatin.
4. Refrigerate the mixture until chilled, then transfer to the freezer until frozen. When completely frozen, unmold the juice into a cheesecloth-lined strainer. Set the mixture in the refrigerator and leave to drain slowly through the cheesecloth, 2 to 3 days. When the clear consomme has drained though the cheesecloth, discard the remaining solids. Serve chilled in demitasse cups.
Each serving: 16 calories; 0 protein; 4 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 0 sugar; 24 mg sodium.Copyright © 2014, Los Angeles Times