Carrot and goat cheese mousse with hot passion fruit sauce
Carrot and goat cheese mousse with hot passion fruit sauce

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, carrot and goat cheese mousse with hot passion fruit sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Carrot and goat cheese mousse with hot passion fruit sauce is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Carrot and goat cheese mousse with hot passion fruit sauce is something that I’ve loved my entire life.

Goat cheese carrot mousse • herbs soft cheese • pickled: cipolline, green tomatoes, mini pepperoni. . #finedining #gourmet #best. This goat cheese sauce recipe is to be used with recipes like scalloped potatoes or macaroni and I made this sauce and kept it thick enough to use as a pizza sauce. I topped it with grilled steak A quick whip of goat cheese, hot water and coconut flour with some salt and pepper made the perfect.

To get started with this particular recipe, we have to prepare a few ingredients. You can have carrot and goat cheese mousse with hot passion fruit sauce using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Carrot and goat cheese mousse with hot passion fruit sauce:
  1. Prepare 300 g carrots
  2. Take 20 cl double cream
  3. Take 50 g French (spreadable) goats cheese
  4. Prepare 3 sheets gelatin
  5. Make ready 1 dash extra-virgin olive oil
  6. Prepare 1/2 onion, finely diced
  7. Take 1 tsp cumin
  8. Make ready Salt
  9. Take Pepper
  10. Prepare 2 passion fruits (pulp)
  11. Prepare 1 dash light soya sauce
  12. Prepare 1/2 tsp dried chilli
  13. Prepare 2 tsp agave syrup
  14. Take 50 g grated parmesan (optional)
  15. Take 2 tsp smoked paprika (optional)

This creamy, dreamy Brazilian passion fruit mousse is incredibly easy to make and has just three ingredients, plus toppings. In a separate large bowl, whisk together the passion fruit pulp with the condensed milk. In a serving dish, spread a layer of chocolate cream and another of passion fruit mousse. Just combine goat cheese, Parmesan, milk and some of the still-hot pasta-cooking water, and it's done.

Steps to make Carrot and goat cheese mousse with hot passion fruit sauce:
  1. Boil the carrots for 35 min in a pot of salted water. Drain well.
  2. Heat up a large pan with a dash of olive oil and stir fry the chopped onions for 3 mins, then add the drained carrots, cumin, salt and pepper and stir well. Let it fry for 3 mins, then remove from heat. Add the goats cheese and use a hand mixer to make a smooth cream.
  3. Pour half of the double cream in a pot and bring to boil on medium heat. Add the gelatine and stir until melted. Add to the carrots mixture and stir well. Lightly whip the rest of the cream and fold into the mixture.
  4. Grease 4 food rings, ramekins or other mould and pour the mousse in equal quantities. Remove any air bubble by banging it on the surface.
  5. Let is set in the fridge for at least 3 hours (overnight better). Once it's set, remove from mould and place on a serving plate.
  6. For the sauce, mix passion fruit pulp, soya sauce, agave syrup and chilli in a pan, then let it cook for 5-10 mins. Serve warm, once the mousse has set.
  7. For the parmesan crisps (optional): Mix parmesan and smoked paprika in a bowl. Place a sheet of greaseproof paper on a plate and distribute the parmesan mixture in approximately round shapes. Place in the microwave for 20 secs: it should form bubbles and melt, then it will become harder and crispy once it cools down. Add 10 more secs if needed. These crackers are a quick and delicious snack and you can substitute the smoked paprika with any other spice - or even seeds!

Wine Recommendation: Dolcetto, while beloved in Piedmont, is less appreciated in the United States. Yet its light tannins, cherry fruit and clean, dry finish are just the ticket to balance the full flavor. Shaved carrot ribbons are like the autumnal equivalent of zoodles. Use a vegetable peeler to shave carrots into long, thin ribbons. In a bowl, stir together oil, vinegar, and paprika.

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