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:
a pinch of salt & pepper.
- Wash, peel and rewash the carrots. Cut into small pieces.
- Add to saucepan. Barely cover with water, add a little salt. Simmer gently or steam until tender.
- Drain well. Pass through a sieve.
- 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.
400g Carrot puree
3 large eggs (or 4 medium)
2 tbsp double cream
- Thoroughly mix the eggs without over-beating.
- Pass them through a fine strainer on to the cold carrot purée; add the cream and combine thoroughly.
- 3/4 fill buttered moulds (allow for expansion during cooking)
- Place moulds in a bain-marie of hot water and bake at 190 degrees C until set.
- 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:
Carrots (as few/many as you like)
Vegetable Oil for deep frying
- Peel and slice the carrots VERY thinly using a mandoline if available. Wash and dry.
- Deep-fry in deep very hot oil at 185 degrees C until crisp.
- 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?