Carrot Mousse

Directions

1. 1
   Peel carrot.
2. 2
   Place the carrot and stock in a pot, bring to the boil, cover and simmer (steam) gently, stirring regularly until carrots are tender.
3. 3
   Puree carrots and liquid in a vitamiser until smooth. Add eggs and process again for about 30 seconds. Quickly blend in cream and season mixture.
4. 4
   Grease 6 individual heatproof moulds, spoon in puree to fill, cover each mould with foil and steam or cook in a bain marie until mousse set. About 40 minutes.
5. 5
   Allow to rest for 5 minutes then turn out gently.
6. 6
   Serve hot.