Carrot - parsnip mousse
Ingredients
- 200 g carrot puree
- 200 g parsnip puree
- 50 ml vegetable stock
- 200 ml cream, whipped
- pinch of mild curry powder
- salt, pepper
- 1 sachet powdered gelatin
Method
- Soak gelatine in cold vegetable stock. Mix carrot and parsnip purees, add a pinch of curry powder and seasoning to taste. Dissolve gelatin by gently heating it, slowly pour into puree mixture while stirring. Add whipped cream and fold in. Refrigerate mousse for several hours before serving, to allow gelatin to set the mousse.
Variations
Use only carrot puree and replace curry powder by a little finely grated zest of an unwaxed orange. Use any mixture of root vegetables.