- 1 ½ lb carrot
- 2 eggs
- 2 sheets gelatin
- 1 ¼ cups cooking cream
- 2 oz butter
- salt and pepper
Peel and grate the carrots.
In a pot, melt the butter over low heat. Add the carrots and ½ cup water. Bring to a boil and cook for 15 to 20 minutes.
When done, let cool and add the egg yolks and gelatin, previously softened in cold water and wrung out.
Using a whisk, beat the egg whites and a pinch of salt, until they have formed stiff peaks. In a separate bowl, whip the cream. Then, fold the cream and egg whites into the carrot mixture and adjust the salt and pepper.
Moisten four small molds, then fill with the carrot mixture. Level off the molds using a spatula or a wooden spoon.
Chill in the refrigerator for 2 to 3 hours, then serve cold.