Layered Carrot Mousse

Camila of Culinary Cam is our hostess this week, and she told us that November 30th is National Mousse Day, and added this:

November 30th is National Mousse Day! Share your favorite mousse. Think banana mousse or chocolate mousse.

Well, not me, I had to think outside the box, way outside the box. 😉

I don't know about you, but I find it intriguing that there are things like National Mousse Day. And at first, I wasn't going to participate, mainly because the only mousse I make is Citron Fromage, a Danish dish that my mom made every year for Christmas Eve. In fact, I'm going to be making it soon for myself, and I might even share it.

I knew I could make a chocolate mousse, but I wanted something different. Also, since it's not just Thanksgiving this week but also Black Friday, and I do not go anywhere on Black Friday, I thought I'd try my hand at a carrot mousse. I have lots of carrots in the fridge, along with some ripe avocados. I got my inspiration from La Cucina Italiana, but I modified it a bit, mainly because, as I said, I'm not doing any kind of shopping on Black Friday. And ummm, the picture on there might be AI. Mine isn't.

I also discovered the joy of steaming a vegetable, and I think I'll be doing that a lot in the future. I had a steamer basket that came with a set of pots and pans, but I had never used it until today. Can anyone say "GAME CHANGER"? The carrots came out perfectly cooked, and I don't think I'll be cooking them any other way in the future, well, apart from roasting them.

To start, peel your carrots and steam them until tender. Then puree them, however you like. I used my little Cuisinart blender attachment. Process them until light and fluffy, adding a couple of tablespoons of cream to them, as well as some finely grated ginger (I used my Microplane). I added just under a half teaspoon. And tasted it and added more, mainly cause I love ginger and it dances so nicely with carrots.

After I processed the carrots, I got the avocado out of the fridge and found it had decided it was RIPE and needed to have been used a couple of hours earlier. I used it anyway. I smooshed it with a fork and added a little lemon juice. And layered some of the carrot mousse in a small bowl, then added a layer of avocado, then more carrot mousse on top.

The original recipe called for rye crumbs and black sesame seeds on top, along with some fresh sprouts.

I didn't have any good rye bread, so I used some Gardetto's Rye chips and topped them with some sprouts.

The next time I make this, I'll pipe it into the bowl instead of using a spoon to layer it. I think it would make a much nicer presentation.

Serve this with some good, hearty crackers or some crostini. I ate it at room temperature, but I think it might also taste good if it's been chilled for a little while. The combo of carrot and avocado is actually pretty good, at least my taste buds liked it, and I tend to trust them when it comes to taste.

Layered Carrot Mousse

Yield: 2-4

Author: Sid's Sea Palm Cooking adapted from many recipes

This is a surprising taste combo, and would be great served to any vegetarians you know, along with certified meat eaters. Easy to put together and even easier to eat.

Ingredients

• 1 lb. carrots, peeled and steamed til tender
• 2-4 tablespoons fresh heavy cream
• 1/2 teaspoon of freshly microplaned ginger
• 2 avocados blended with the juice of a lemon and a pinch of salt (just the meat)
• Gardetto's Rye Chips ( a good handful)
• Fresh sprouts to taste

Instructions

1. Get your serving dishes ready. Small, clear bowls work well here.
2. Process the steamed carrots and heavy cream with an immersion blender, and add in the microplaned ginger to taste. Set aside while you process the avocados.
3. Peel the avocados, removing the seed, and mash the meat with some lemon juice and a touch of salt.
4. Layer the Carrot mousse in a small clear bowl, then add the mashed avocados.
5. Top with more Carrot Mousse and as a finishing touch, add the Gardetto's and top with a small handful, or pinch of sprouts. Serve

 

Did you make this recipe?

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Check out some of the fun Mousses my fellow Sunday Funday people made.

• A Day in the Life on the Farm: Cranberry Mousse 
• Amy's Cooking Adventures: Dark Chocolate Mousse 
• Karen's Kitchen Stories: Easy Gingersnap Cookie Mousse 
• Sid's Sea Palm Cooking: Layered Carrot Mousse 
• Sneha's Recipe: Masala Chai Mousse Bundt 
• Culinary Cam: Olallie Chocolate Mousse 
•  Mayuri’s Jikoni: Pomegranate Mousse