Supreme Recipes

INGREDIENTS

300 gm peeled sliced carrots
1 tbsp oil
200 ml vegetable stock
salt and pepper
grated nutmeg
2 eggs
50 ml cream
Orange sauce
200 ml of orange juice
½ tsp dried mint salt and pepper
1 tbsp shredded spring onions

METHOD

Soften carrots in oil. Pour in stock, seasoning and spice.
Cook until soft and blend. Pour in Cream and eggs.
Spoon mousse into small pieces of plastic wrap.
Poach in boiling water for about 15 minutes. Drain and unwrap.
Serve with orange Sauce.
To prepare the sauce, reduce orange juice by half over a moderate flame. Add mint and
seasoning. Serve with mousse, garnished with spring onions.