Recipe: Carrot mousse

A carrot mousse with a sweet heart of rasgulla!

Preparation time: 30 mins
Cooking time: 10 mins
Serves: 2

Ingredients:

Carrot puree - 150 g
Orange juice - 50 g
Gelatin sheets - 10 g
Sugar - 75 g
Egg whites - 50 g
Whipped cream - 200 g
Rose water - ½ tsp

Method:

-Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve.
-Prepare Italian meringue with the whites and sugar over a water bath.
-While meringue is whipping heat gelatin with 25% of the puree until melted. Temper the cold puree into the warm puree and add rose water.
-Fold the puree gradually into the meringue
-Fold in the softly whipped cream last and reserve.
-Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set.
-Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs.
-De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.

(Source: www.pankajbhadouria.com)

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