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

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, carrot and goat cheese mousse with hot passion fruit sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Great recipe for Carrot and goat cheese mousse with hot passion fruit sauce. I had a bag of carrots that I thought I wanted to snack on, but in the end I preferred to have some chocolate and decided to find an alternative use for the carrots. Warning: it takes a lot less time to eat them raw (but.

To begin with this particular recipe, we must prepare a few components. You can cook carrot and goat cheese mousse with hot passion fruit sauce using 15 ingredients and 7 steps. Here is how you cook that.

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

Arrange in one-third of a large ovenproof skillet. Okanagan goat cheese mousse, tender Rootdown Farm lettuces. Toss the carrots, apples and parsnips into a large roasting tin. Drizzle with the sunflower oil and season with salt.

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!

Beat the cheese with the milk until soft and lump-free. Whip the cream to stiff peaks. Goat cheese lollipops with roasted nuts Hot Dishes Baked prunes with bacon. Mini milk chocolate mousse with mango and passion fruit Mini dark chocolate mousse with fruit jelly. Apricot and saffron tartine with caramel sauce Mini cups of chocolate mousse, rum and cherries Almond and vanilla custard tarts Fried Wings Covered in Hot Sauce and Served with Blue Cheese Dressing and Celery Sticks.

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