Carrot and Spinach Mousse

For carrot layer

• 225 g (8 oz) carrots, thinly sliced
• 60 ml (4

• Cook the carrots in a minimum of boiling salted water until tender, about 3-4 minutes. Drain.
• Add the tofu to the drained carrots and make into a purée. Season to taste with salt and pepper.
• Whisk the carrot egg white to a soft peak and fold into the purée.
• Cook the spinach over a gentle heat without extra water, until tender and dry.