Karottenmousse (Carrot Mousse)2017-10-30
200 gms. Carrots, peeled
130 gms. Whipping cream
5 gms. Gelatin
2 gms. Fresh chervil leaves
ground white pepper
Soak gelatin in cold water; set aside.
Slice carrot into 1”-cubes; set aside.
Mix the whipping cream until stiff then refrigerate.
Wash the chervil, pull the leaves and pat dry, chop.
Put some cold water in a terrine mold and line with cling film.
Place the carrots in a steamer or pressure cook in a saucepan until tender.
Cool the carrots and puree.
Mix the gelatin into the carrot puree.
Place the terrine mold in an ice bath.
Pour the puree into the mold followed by the whipping cream.