Carrot Mouse
Serves 4
- 4 carrots, sliced
- salt and black pepper
- 1/2 vegetable bouillon cube
- 1 1/2 tsp unflavored galatin
- 2 tbsp olive oil, plus extra for greasing
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 ripe tomatoes, peeled (page 39), seeded, and diced
- 1 tsp cumin seeds
- 5 tbsp (75 ml) fromage blanc or farmer cheese
- cilantro leaves and watercress to garnish
TOMATO SALSA
- 2 ripe tomatoes, peeled, seeded, and diced
- 1/2 onion, finely chopped
- 1 tbsp olive oil
- 1 tsp balsamic or wine vinegar
- 1 tbsp chopped cilantro
- * 6 small ramekins
STEPS :
- Make the tomato salsa: combine the tomatoes, onion, oil, vinegar, and cilantro.
Cover and chill.
- Cook the carrots in boiling salted water until tender. Drain, reserving 1/2 cup
(125 ml) of the cooking liquid in a bowl.
- Crumble the '/2 bouillon cube into the reserved cooking liquid and stir to dissolve.
Sprinkle the gelatin over the top. Leave to stand for 3 minutes or until the gelatin
has softened.
- Put the bowl into a pan of simmering water and heat for 3 minutes or until the gelatin
has dissolved.
- Heat the oil in a skillet, add the onion and garlic, and cook gently, stirring occasionally,
for a few minutes until soft but not browned. Add the tomatoes and cumin seeds and
cook for 5-7 minutes, until the mixture is thick.
- Puree the carrots and the tomato mixture in a food processor until smooth, then
add the fromage blanc and salt and pepper to taste, and puree again. Add the gelatin
mixture and puree once more.
- Oil the ramekins and spoon in the carrot mixture. Cover and chill for at leastS
hours.
- Garnish with the cilantro leaves and watercress and serve with the tomato salsa.
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