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Warm Carrot Mousse

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Warm Carrot Mousse
  • Chef:
  • Cook Time:

A warm and savory carrot mousse served with a tangy orange sauce. A delicate medley of flavors.


  • 300 gm peeled sliced carrots
  • 1 Tbsp oil
  • 200 ml vegetable stock
  • Salt and pepper
  • Grated nutmeg
  • 2 eggs
  • 50 ml cream

  • For the
  • 200 ml orange juice
  • 1/2 tsp dried mint salt and pepper
  • 1 Tbsp shredded spring onions


  1. Soften the carrots in oil about 10 minutes.
  2. Pour in the stock, seasoning and spice.
  3. Cook until soft and then blend.
  4. Then pour in the cream and eggs.
  5. Spoon mousse into small pieces of plastic cling wrap.
  6. Poach in boiling water for about 15 minutes.
  7. Drain and unwrap.
  8. Serve with orange sauce.

  9. To prepare the sauce:
  10. Reduce orange juice by half over a moderate flame.
  11. Add mint and season.
  12. Serve with mousse, garnished with spring onions.