Richmond Farms Whipped Carrot Mousse
- 200g Richmond Farms carrot juice
6 leaves gelatine
8g dried egg white powder
Boil the sugar and water together then chill to make a stock syrup. Using a kitchen mixer whisk 100g of the stock syrup with the egg white powder until light and fluffy. Boom the gelatine in cold water then add to the remaining stock syrup and the carrot juice. Add the carrot juice mix to the egg mix and whisk again until light and fluffy. Pour into mould and set.
At Alimentum we serve this with an onion salad.