Carrot Mousse

1. 1

   Peel carrot.

2. 2

   Place the carrot and stock in a pot, bring to the boil, cover and simmer (steam) gently, stirring regularly until carrots are tender.

3. 3

   Puree carrots and liquid in a vitamiser until smooth. Add eggs and process again for about 30 seconds. Quickly blend in cream and season mixture.

4. 4

   Grease 6 individual heatproof moulds, spoon in puree to fill, cover each mould with foil and steam or cook in a bain marie until mousse set. About 40 minutes.

5. 5

   Allow to rest for 5 minutes then turn out gently.

6. 6

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.