Gourmet Orange and Carrot Cappuccino

Peel the carrots and cut them in rough slices. Blend in a food processor with the orange juice. Strain through a fine mesh sieve and set the juice aside in your refrigerator.

Do not discard the remaining carrot pulp. Put in a pot with the sugar and lemon juice and simmer over

low heat.

To make the foam, combine the low fat milk with the sugar and the Xantham Gum, which is essentially going to work as a thickener.

Remove the dispenser from the box including the charger holder and two dispenser tips. Unscrew the top off the dispenser, then screw on the tip of your choice (straight or tulip) while holding in place the valve stem under the cap. Be sure to screw the tip on tightly. Make sure that the gasket (also called the O-ring) is firmly in place on the underside of the head.

Pour the foam liquid mixture it into the siphon of the dispenser. Do not exceed recommended amount. Screw the top evenly and firmly onto the bottle. Do not cross-thread. Place a n2o cartridge in the holder with the small end visible. Twist charger holder onto head until gas is released. A slight hissing sound will be heard. For a pint dispenser, use only one charger per filling. For a quart dispenser, use two chargers per filling. Put the siphon in the fridge to cool it for 30 minutes.

Shake the dispenser 3-6 times. Turn the dispenser upside down. This is important, otherwise gas will escape and a proportionate amount of foam will not be released. In a shot glass or a custard cup, make a layer of carrot pulp, pour the refrigerated juice over it and then dispense foam onto cappuccino as needed by pressing on the lever. If the mixture is too runny, shake the dispenser a few more times and try again. If desired, the holder can be removed along with the used charger and the small cap put in its place.