Ingredients

• 300 gm - peeled sliced carrots
• 1 tbsp - oil
• 200 ml - vegetable stock
• Salt and pepper
• Grated nutmeg
• 2 eggs
• 50 ml - cream
• Sauce
• 200 ml - orange juice
• 1/2 tsp - dried mint
• Salt and pepper
• 1 tbsp - shredded spring onions

How to Make Warm carrot mousse

• Soften the carrots in oil. Pour in the stock, seasoning and spice. Cook until soft and blend.
• Then pour in the cream and eggs. Spoon mousse into small pieces of plastic cling 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 season. Serve with mousse, garnished with spring onions.