Carrot Mousse
Indulge in the creamy, velvety decadence of Carrot Mousse, a unique dessert that transforms the humble carrot into an elegant showstopper. This light and airy mousse marries the natural sweetness of carrots with warm hints of cinnamon, nutmeg, and vanilla, creating a luxurious flavor profile that’s both comforting and sophisticated. Made with creamy whipped cream and stabilized with a touch of gelatin, this dessert boasts a melt-in-your-mouth texture that’s perfect for impressing guests or savoring as an after-dinner treat. With just 15 minutes of prep time and a simple blending and folding technique, Carrot Mousse is an easy-to-make yet dazzling dessert that’s sure to steal the spotlight. Serve it chilled in individual glasses, topped with a sprinkle of cinnamon or a dollop of whipped cream for a truly delightful finish.
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Recipe Information
Ingredients
- 300 grams Carrots
- 200 ml Heavy cream
- 1 teaspoon Powdered gelatin
- 3 tablespoons Water
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Instructions
Peel and chop the carrots into small chunks.
Place the chopped carrots in a saucepan, cover them with water, and bring to a boil. Simmer over medium heat for 15-20 minutes until the carrots are fork-tender.
Drain the cooked carrots and let them cool slightly. Puree them in a blender or food processor until smooth. Measure out 1 cup of carrot puree and set aside.
In a small bowl, sprinkle the powdered gelatin over 3 tablespoons of water and let it bloom for 5 minutes.
In a medium saucepan over low heat, warm the carrot puree while stirring. Add the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir until fully combined.
Melt the bloomed gelatin in the microwave or on the stovetop for a few seconds until dissolved. Stir the dissolved gelatin into the warm carrot puree and mix well. Let this mixture cool to room temperature.
In a separate bowl, whip the heavy cream to soft peaks using an electric beater or whisk.
Gently fold the whipped cream into the cooled carrot mixture, ensuring it is evenly incorporated but remains light and airy.
Spoon the mousse into serving glasses or ramekins and smooth the tops. Refrigerate for at least 3 hours to set.
Serve chilled, garnished with a sprinkle of cinnamon or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 52.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
