Carrot Mousse

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Preparation info

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 envelope unflavored gelatin
  • 3 tablespoons mayonnaise
  • ⅓ cup boiling water
  • ⅛ teaspoon freshly ground pepper
  • 2 cups sliced cooked carrots

Method

  1. Put the gelatin and boiling water into the container of an electric blender. Cover and blend on high speed for forty seconds.

  2. Add the carrots, mayonnaise and pepper. Cover and blend on high speed for ten seconds longer.

  3. Pour the mixture into the loaf pan over the chicken mousse and chill until set.

  4. When ready to serve, unmold on a cold serving platter and garnish with salad greens and small cutouts of sliced cooked carrot. Serve with mayonnaise.

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