- carrots - 1 Kilogram
- sugar - 4 items. spoons
- gelatin - 20 grams
- water - 2 Cups
Gelatin is soaked for 40 minutes in half a glass of cold water. As soon as the swell - it dissolves in a water bath. Carrots for our mousse rubbed on a grater, and the juice is squeezed. Fill the carrots with water, which is left, and cook for 15 minutes. Finish the broth strain, and mix with sugar and squeezed juice, boil, adding gelatin, and bring to a boil again. The finished mass is cooled before gelling begins and whipped into a foam, after which it is poured into molds, where it thickens. Before serving carrot mousse, dip the forms into hot water for a few seconds, after which the mousse is laid out on the dish.
Servings: 8