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Carrot Mouse

Carrot Mouse
Serves 4
  • 4 carrots, sliced
  • salt and black pepper
  • 1/2 vegetable bouillon cube
  • 1 1/2 tsp unflavored galatin
  • 2 tbsp olive oil, plus extra for greasing
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 ripe tomatoes, peeled (page 39), seeded, and diced
  • 1 tsp cumin seeds
  • 5 tbsp (75 ml) fromage blanc or farmer cheese
  • cilantro leaves and watercress to garnish
  • 2 ripe tomatoes, peeled, seeded, and diced
  • 1/2 onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp balsamic or wine vinegar
  • 1 tbsp chopped cilantro
  • * 6 small ramekins


  1. Make the tomato salsa: combine the tomatoes, onion, oil, vinegar, and cilantro. Cover and chill.
  2. Cook the carrots in boiling salted water until tender. Drain, reserving 1/2 cup (125 ml) of the cooking liquid in a bowl.
  3. Crumble the '/2 bouillon cube into the reserved cooking liquid and stir to dissolve. Sprinkle the gelatin over the top. Leave to stand for 3 minutes or until the gelatin has softened.
  4. Put the bowl into a pan of simmering water and heat for 3 minutes or until the gelatin has dissolved.
  5. Heat the oil in a skillet, add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not browned. Add the tomatoes and cumin seeds and cook for 5-7 minutes, until the mixture is thick.
  6. Puree the carrots and the tomato mixture in a food processor until smooth, then add the fromage blanc and salt and pepper to taste, and puree again. Add the gelatin mixture and puree once more.
  7. Oil the ramekins and spoon in the carrot mixture. Cover and chill for at leastS hours.
  8. Garnish with the cilantro leaves and watercress and serve with the tomato salsa.