Carrot Mousse


Ingredients

3 pounds large carrots, peeled
2 1/2 cups heavy cream, heated but not boiling
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 sheet pan in a 200° oven for 30 minutes to dry. Place carrots in food processor and add heavy cream (hot), butter and honey while machine is turning. Season with salt and pepper. Pass carrot mousse through a food mill and reheat to serve. Serves 10.


golden blossom honey product