Carrot Mousse
By: Anonymous
Published: Thursday, February 11, 2010 - 10:46am

Ingredients




2 cups carrots, medium
cup chicken stock
cup cream
2 eggs
salt, pepper, nutmeg

Preparation

1 Peel carrot. 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.