Ingredients:

• 300 gm – peeled sliced Carrots
• 1 tbsp – oil
• 200 ml – vegetable stock
• Salt and pepper
• Grated Nutmeg
• 2 eggs
• 50 ml – Cream
• Sauce
• 200 ml – Orange juice
• 1/2 tsp – dried Mint
• Salt and pepper
• 1 tbsp – shredded Spring onions

Method:

1. Soften the carrots in oil. Pour in the stock, seasoning and spice. Cook until soft and blend.
2. Then pour in the cream and eggs. Spoon mousse into small pieces of plastic cling wrap.
3. Poach in boiling water for about 15 minutes. Drain and unwrap.
4. Serve with orange sauce.
5. To prepare the sauce, reduce orange juice by half over a moderate flame. Add mint and season. Serve with mousse, garnished with spring onions.