Karottenmousse (Carrot Mousse)



200 gms. Carrots, peeled
130 gms. Whipping cream
5 gms. Gelatin
2 gms. Fresh chervil leaves
ground white pepper
hot sauce



Step 1

Soak gelatin in cold water; set aside.

Step 2

Slice carrot into 1”-cubes; set aside.

Step 3

Mix the whipping cream until stiff then refrigerate.

Step 4

Wash the chervil, pull the leaves and pat dry, chop.

Step 5

Put some cold water in a terrine mold and line with cling film.

Step 6

Place the carrots in a steamer or pressure cook in a saucepan until tender.

Step 7

Cool the carrots and puree.

Step 8

Mix the gelatin into the carrot puree.

Step 9

Place the terrine mold in an ice bath.

Step 10

Pour the puree into the mold followed by the whipping cream.

Step 11

Mix gently.

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