Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make 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 little bit tasty. This will be really delicious.
Goat cheese mousse is a decadent yet easy-to-make appetizer that will impress guests. Light and fluffy, this goat cheese mousse is sure to please. Compared to plain fresh goat cheese, goat cheese mousse has a richer, fluffier texture and milder flavor.
Carrot and goat cheese mousse with hot passion fruit sauce is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Carrot and goat cheese mousse with hot passion fruit sauce is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first 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 it.
The ingredients needed to make Carrot and goat cheese mousse with hot passion fruit sauce:
- Get 300 g carrots
- Get 20 cl double cream
- Get 50 g French (spreadable) goats cheese
- Make ready 3 sheets gelatin
- Take 1 dash extra-virgin olive oil
- Make ready 1/2 onion, finely diced
- Take 1 tsp cumin
- Prepare Salt
- Make ready Pepper
- Prepare 2 passion fruits (pulp)
- Get 1 dash light soya sauce
- Prepare 1/2 tsp dried chilli
- Prepare 2 tsp agave syrup
- Get 50 g grated parmesan (optional)
- Make ready 2 tsp smoked paprika (optional)
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Steps to make Carrot and goat cheese mousse with hot passion fruit sauce:
- Boil the carrots for 35 min in a pot of salted water. Drain well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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