Vegetable Mousse

Before starting this Vegetable Mousse recipe, make sure you have organised all the necessary ingredients.

Peel the carrots...

... then cut them into two or three chunks...

... and place them into a saucepan filled with salted cold water (cook 'à l'anglaise'). Bring to a boil and cook for about 15 minutes. Insert the blade of a knife in a carrot to check whether they are cooked.

Start preparing the courgettes while the carrots are cooking. The courgettes do not need to be peeled. Cut them into big chunks.
I used carrots and courgettes for this recipe, but you can use any vegetables of your choice: turnip, celery, peas, etc.

Place the courgettes into a saucepan filled with salted cold water. Bring the water to a boil...

... and cook for 10 or 15 minutes, until the courgettes are tender. Insert the blade of a knife to check.

The courgettes are now cooked. Strain the courgettes in a colander.

Arrange them on a non-stick baking sheet...

... and place them in the oven at 150°C (gas 2) between 15 and 20 minutes, until dry.

Strain the carrots...

... using a colander.

Arrange the carrots on a non-stick baking sheet...

... and place them in the oven at 150°C (gas 2) between 15 and 20 minutes, until dry.

When the courgettes are dry...

... transfer them in a food processor bowl...

... and process until finely blended.

Add the whole eggs and the egg yolks. Process in the mixer...

... and season with salt, ground pepper or Espelette pepper and nutmeg (optional). Process in the mixer...

... and add the whipping cream.

Mix again until homogeneous. Set aside.

When the carrots are dry, transfer them in a food processor bowl. Mix finely...

... and add the whole eggs and egg yolks. Mix again...

... and add the whipping cream.

Mix again until homogeneous.
Season with salt, ground pepper or Espelette pepper and nutmeg (optional).

Fill the mould cavities with the carrot mousse first, which is the densest preparation. For this recipe, I used a Flexipan silicone mould with sapphire-shaped cavities. There is no need to grease the mould.
If you are using other vegetables for this recipe, make sure to pour the densest preparation at the bottom of the cavity so the different mousses do not blend.

Other example: use a Flexipan silicone mould with charlotte-shaped cavities and arrange some carrot mousse at the bottom. You can mould both vegetable preparations in any shape of your choice.

Fill all the cavities with carrot mousse...

... for both sapphire and Charlotte moulds.

You can also use Exoglass moulds for this operation, as they don't require greasing beforehand. I used individual loaf cake moulds as well as round dariole moulds. Fill halfway up with carrot mousse.

Pour a layer of courgette mousse (more liquid) on top of the carrot mousse.

Fill all cavities in the sapphire mould...

... and the Charlotte mould.
Flexipan silicone moulds allow you to create many different shapes of your choice without the need to grease the cavities beforehand. See our selection of Flexipan silicone moulds.

Fill the Exoglass individual moulds with courgette mousse.

Transfer the moulds in the oven preheated at 170°C (gas 3)...

... and cook for 30 to 40 minutes.

When cooked, remove the moulds from the oven...

... and leave to cool.

The vegetable mousse cakes might rise a little during cooking, like a soufflé. This is completely normal.

While cooling down...

... the vegetable mousses will flatten.

Gently release the vegetable mousse shapes from the cavities. Release the Charlotte shapes...

... the sapphire shapes...

... and remove the vegetable mousse from the individual moulds.
The vegetable mousse shapes should come off very easily from the non-stick mould, without the need to use a knife.

Arrange the vegetable mousse cakes on a Silpat baking mat, placed on top of a Silichef XL perforated baking sheet.

Simply reheat them in a fan-assisted oven at 150°C (gas 2) for 10 or 15 minutes and serve immediately. These vegetable mousse cakes make a delicious side dish for any main course.