Difference between revisions of "Gajar Mousse"
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Soften [[carrot]]s in [[oil]]. Pour in stock, seasoning and spice. Cook until soft and blend. Pour in [[cream]] and [[egg]]s. Spoon mousse into small pieces of plastic wrap. Poach in boiling [[water]] for about 15 minutes. Drain and unwrap. Serve with [[orange]] Sauce.<br /> | Soften [[carrot]]s in [[oil]]. Pour in stock, seasoning and spice. Cook until soft and blend. Pour in [[cream]] and [[egg]]s. Spoon mousse into small pieces of plastic wrap. Poach in boiling [[water]] for about 15 minutes. Drain and unwrap. Serve with [[orange]] Sauce.<br /> | ||
To prepare the sauce, reduce [[orange juice]] by half over a moderate flame. Add [[mint]] and seasoning.<br /> | To prepare the sauce, reduce [[orange juice]] by half over a moderate flame. Add [[mint]] and seasoning.<br /> | ||
Latest revision as of 16:48, 16 July 2012
Ingredients
- 300 gm peeled sliced carrots
- 1 tbsp oil
- 200 ml vegetable stock
- salt and pepper
- grated nutmeg
- 2 eggs
- 50 ml cream
orange sauce
- 200 ml of orange juice
- ½ tsp dried mint
- salt and pepper
- 1 tbsp shredded spring onions
Procedures
Soften carrots in oil. Pour in stock, seasoning and spice. Cook until soft and blend. Pour in cream and eggs. Spoon mousse into small pieces of plastic wrap. Poach in boiling water for about 15 minutes. Drain and unwrap. Serve with orange Sauce.
To prepare the sauce, reduce orange juice by half over a moderate flame. Add mint and seasoning.
Serve with mousse, garnished with spring onions.
