Carrot Clouds with Coconut Syrup

1. Dissolve the sucro in the water using a hand-held blender.
2. Pour the carrot juice and the water into a suitable container so you have a shallow layer with as large a surface area as possible.
3. Froth up the surface using a hand-held blender or a small pond pump, and spoon off the foam.
4. For the coconut syrup, reduce the coconut milk with the glucose, stirring constantly.
5. Allow to cool and spoon or spray a little into the bottom of a glass.
6. Top with the carrot foam.

Serving suggestions: as a component in a selection of amuse-bouches, dressed with finely chopped herbs such as tarragon; as part of a dessert with orange and coconut; or as a dessert amuse-bouche on a granité of basil and lemon.