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 page. Today, we’re going to make a distinctive dish, carrot and goat cheese mousse with hot passion fruit sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Carrot and goat cheese mousse with hot passion fruit sauce is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Carrot and goat cheese mousse with hot passion fruit sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. 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. Take 300 g carrots
  2. Take 20 cl double cream
  3. Take 50 g French (spreadable) goats cheese
  4. Make ready 3 sheets gelatin
  5. Get 1 dash extra-virgin olive oil
  6. Take 1/2 onion, finely diced
  7. Prepare 1 tsp cumin
  8. Get Salt
  9. Get Pepper
  10. Prepare 2 passion fruits (pulp)
  11. Make ready 1 dash light soya sauce
  12. Prepare 1/2 tsp dried chilli
  13. Make ready 2 tsp agave syrup
  14. Make ready 50 g grated parmesan (optional)
  15. Take 2 tsp smoked paprika (optional)
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!

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