Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 300 gm peeled sliced carrots
- 1 tbsp oil
- 200 ml vegetable stock
- salt and pepper
- grated nutmeg
- 2 eggs
- 50 ml cream
- Orange sauce
- 200 ml of orange juice
- ½ tsp dried mint
- salt and pepper
- 1 tbsp shredded spring onions
- =
Directions
Soften carrots in oil. Pour in stock, seasoning and spice. Cook until soft and blend. Pour in Cream and eggs. Spoon mousse into small pieces of plastic wrap. Poach in boiling water for about 15 minutes. Drain and unwrap. Serve with orange Sauce.
To prepare the sauce, reduce orange juice by half over a moderate flame. Add mint and seasoning.
Serve with mousse, garnished with spring onions.