Glowing Ring

Name: Glowing Ring
Yield: Serves 8–10
Ingredients: salt and cayenne pepper; salt and cayenne pepper; ½ pint (300 ml) whipping cream; a little oil for greasing; 2–3 heads of chicory; a few lovage or continental parsley leaves (optional); 3 teaspoons (3 x 5 ml spoon) gelatine; 1 lb (450 g) carrots, peeled and cut up roughly, plus extra slices, to garnish; 2 tablespoons (2 x 15 ml spoon) white wine vinegar; 8 oz (225 g) cream cheese

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

A purée of carrots gives dazzling colour to this light and delicious chilled mousse. It is made in a ring mould and then filled with chicory leaves, resulting in an exceptional marriage of tastes. This recipe is also useful for a bigger party as it stretches well and can be combined with other dishes.

Ingredients

1 lb (450 g) carrots, peeled and cut up roughly, plus extra slices, to garnish
3 teaspoons (

Main course
Starter
Wedding/Marriage

Method

Put the chopped carrots in a saucepan with enough salted water just to cover. Boil until cooked. Remove from the heat, spoon 6 tablespoons (6 x 15 ml spoon) of the hot carrot water into a cup, sprinkle the gelatine into this and stir until dissolved. Then drain the carrots and put in a food processor with the dissolved gelatine, the cream cheese and the wine vinegar. Whizz until completely smoo