Carrot Sponge Cake

1. Mix all the ingredients in a blender until smooth.
2. Pass the mixture through a sieve and pour into a 500 ml siphon.
3. Aerate with two whipping cream cartridges (N2O).
4. Pipe the mixture into paper coffee cups with a pinprick hole in the bottom. Fill no more than half-full.
5. Place in the microwave and cook at full power for 40 seconds.
6. Allow to cool upside down.

Serving suggestions: As part of a cold starter with salmon and sour cream; as a component in a vichyssoise variation; as a basis for an amuse-bouche.