Recipe – Carrot Mousse with Carrot Crisp Garnish

This recipe is my entry for the ‘Get creative with Carrots’ competition over at Love the Garden.com shared with me by Ruth from SebaSilver via Eat Like a Girl.

First you need to make a carrot puree, for this you will need:

Ingredients

600g Carrots

25g Butter/Margarine

a pinch of salt & pepper.

Method

1. Wash, peel and rewash the carrots. Cut into small pieces.
2. Add to saucepan.  Barely cover with water, add a little salt. Simmer gently or steam until tender.
3. Drain well. Pass through a sieve.
4. return to the pan, reheat and mix in the butter/marg, correct the seasoning. Keep the puree stiff.

For the mousse; 4 small moulds (dariole or timbale) buttered to prevent sticking are required for this recipe.

Ingredients

400g Carrot puree

3 large eggs (or 4 medium)

2 tbsp double cream

Method

1. Thoroughly mix the eggs without over-beating.
2. Pass them through a fine strainer on to the cold carrot purée; add the cream and combine thoroughly.
3. 3/4 fill buttered moulds (allow for expansion during cooking)
4. Place moulds in a bain-marie of hot water and bake at 190 degrees C until set.
5. Remove from the oven and allow to stand for 10 minutes before turning out.

A garnish of Carrot crisps goes great with the mousse. For this you will need:

Ingredients

Carrots (as few/many as you like)

Vegetable Oil for deep frying

Method

1. Peel and slice the carrots VERY thinly using a mandoline if available. Wash and dry.
2. Deep-fry in deep very hot oil at 185 degrees C until crisp.
3. Drain well on kitchen paper and use as a garnish.

Serve the mousse and garnish as a side for your main dish, perfect for a bit of variety with your traditional Christmas Dinner!

You can substitute carrots for various other vegetable puree’s if you prefer, e.g. aspagragus, broccoli, cauliflower or aubergine

Hope you enjoy this recipe – I think I may share my yummy Butternut Squash Soup recipe next – great for these cold winter nights!

What is your favourite Carrot recipe?

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