Description
A light and airy carrot mousse infused with warm toasted spices and topped with a crunchy hazelnut crumble. Taste the sunshine in every spoonful!
Ingredients
Scale
For the Crust:
- 2 cups peeled and finely grated carrots
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/2 cup toasted hazelnuts, chopped
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt
- 1 envelope unflavored gelatin
- 1/4 cup cold water
Instructions
1. Prepare the Crust:
- In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
- In a saucepan, gently heat grated carrots with cinnamon, nutmeg, and cardamom until softened, about 5 minutes. Remove from heat and stir in honey and vanilla.
- Melt bloomed gelatin in the microwave for 10 seconds or over a double boiler until liquid, then mix into carrot mixture. Let cool slightly.
- Whip heavy cream with powdered sugar until soft peaks form. Fold in Greek yogurt, then gently fold into cooled carrot mixture until smooth.
- Spoon mousse into serving glasses and refrigerate for at least 2 hours until set.
- Before serving, top with toasted chopped hazelnuts for crunch.
Notes
You can customize the seasonings to taste.