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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Mousse Recipe

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This recipe for Carrot Mousse is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C carrots, best with a mild sweet carrot like Oxhart or big fat ones from the Asian markets
1 C chicken stock
1 C cream
4 med eggs
nutmeg
salt and pepper
Directions:
Directions:
Simmer carrots in stock till tender. Puree in blender till smooth. Add the eggs and process for about 45 seconds. Blend in cream and seasonings. Grease heatproof mold or timbales and spoon in puree to fill. Cover tops with foil and cook in water bath till set...about 30 minutes at 350. (Use a larger ovenproof container and fill with boiling water to app half depth of containers holding the puree.)
Allow to rest 7-8 minutes and turn out gently. Serve hot.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
My favorite 5 star restaurant serves a timbale of this carrot mousse and baby vegetables on the plate with nearly all entrees...same place that serves the best souffles I've ever had.

 

 

 

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