hamburgZeeZest
Cross Icon
Eggless Carrot Mousse

Eggless Carrot Mousse Recipe

Eggless Carrot Mousse Recipe

Mansi Jain

Mansi Jain

Winter is here and which better vegetable to be used for baking than a Carrot! Here is a Baked Desert served in a baked ... Read More

Cooking Time

Cooking Time

45-50. Min

Meal Type

Meal Type

DESSERT

Ingredients For Eggless Carrot Mousse Recipe

  • Vermicelli 100 gram

  • Grated carrot 200 grams

  • Ghee 4 tbsp

  • Cardamom powder 1 teaspoon

  • Condensed milk 300 grams

  • Fresh cream 100 grams

  • Milk 2 tbsp

  • Water 1 tbsp

  • Chopped almonds 1 tbsp

How to make Eggless Carrot Mousse Recipe?

  1. Step 1 - For vermicelli bowl: In a convection oven safe dish, put vermicelli which has been broken into small pieces and coat it with one tablespoon ghee.
  2. In a 10 min preheated 400 degree Fahrenheit oven, bake the vermicelli for 10 min or till it turns golden brown in colour.
  3. Then, take out the dish & to slightly soften the vermicelli, add 1 tbsp water, a pinch of cardamom powder and 2 tbsp condensed milk. Mix everything well
  4. Bake again the dish for 2-5 min.
  5. Take out the dish, slightly cool it off & bring the mixture together and put it in steel bowls wrapped with cling wrap.
  6. Alternatively, paper cups can be used to put the mixture.
  7. Then with the help of hand put the vermicelli mixture in the bowls and press it so as to give it a shape of bowl.
  8. Put this mixture in fridge for at least 2 to 3 hours.
  9. Step 2 - For Carrot Mousse: In a convection oven safe dish, add remaining ghee, grated carrot and milk & mix everything well.
  10. In a 10 min preheated 400 degree Fahrenheit oven, bake the dish for 10 min or till the carrot gets softened.
  11. To this, add Remaining condensed milk, 50 gram fresh cream and cardamom powder and mix everything well and again bake for 25-30 min or till the consistency thickens.
  12. Take out the dish & let the mixture cool.
  13. Now blend the mixture along with remaining cream in a blender till it becomes a puree. Use a beater to make it light and frothy!
  14. Chill this puree before serving.
  15. Step 3 - Final Assembly: Take out the vermicelli bowls from the steel bowls.
  16. To this add the above chilled carrot mousse.
  17. Garnish this with cardamom powder and sliced almonds.
  18. Finally, Eggless Carrot Mousse is ready to be served