Georges Perrier's Carrot Mousse


Ingredients

3 pounds large carrots, peeled
2 1/2 cups heavy cream, heated but not boiled
4 Tablespoons butter
2 ounces GOLDEN BLOSSOM HONEY
salt and pepper to taste

Directions

Cook carrots in boiling salted water. Drain and place on a cookie sheet in a 200° oven for 30 minutes to dry. Place carrots in food processor and add warm heavy cream, butter, and honey. Pulse until carrots are pureed. Serves 10.


golden blossom honey product