Ingredients:

• 150 gm – Carrot
• 200 gm – Spinach
• 150 gm – white radish
• 100 gm – gelatine
• 100 ml – fresh Cream

Method:

1. Peel the carrot and radish, wash and grate, make a fine puree and keep them separate.
2. Wash and blanch the spinach and make a fine puree.
3. Melt the gelatine and strain, divide into three equal portions and keep aside.
4. Add some fresh cream to the radish puree and mix well.
5. Take the carrot puree, mix one portion of the gelatine in it and pour in a pyramid mould, refrigerate till set.
6. Take the radish puree, add another part of gelatine and pour over the set carrot mousse and refrigerate till set.
7. Mix the remaining gelatine with the spinach puree, pour on top of the set carrot and radish mousse and refrigerate till set.
8. Serve cold.

Recipe courtesy of Chef Vinod