Carrot Mousse

Ingredients

Preparation

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
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
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
Allow to rest for 5 minutes then turn out gently.
6
Serve hot.

Tools

 



Yield:

12.0 servings

Added:

Thursday, February 11, 2010 - 10:46am

Creator:

Anonymous

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