Carrot Mousse


Photo: flickr user star5112
Print this recipe

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.

Tools

.

Tags:

tubers
root
Party
vegetable
dinner
hot

Yield:

12.0 servings

Added:

Thursday, February 11, 2010 - 10:46am

Creator:

Anonymous

Related Cooking Videos