Carrot pudding and chervil

CARROT PUDDING to 01421 CHERVIL INGREDIENTS for 4/6 people: 1 kg of carrots, salt, pepper, nutmeg, 5 sheets of gelatin, 1 orange, 1/2 lemon, 1/2 cup of chopped chervil, 250 g of fresh cream preparation time: 30 minutes cooking time: 30 minutes Rest: 1 night Peeled, cut Process the carrots and cook for 30 minutes to steam.

Put them in the food processor and let dry the mashed obtained by heat to moderate flame.

Aside from you soften the gelatin sheets in half a cup of cold water.

Squeeze the Orange and lemon juice on their heating on low flame to which you will add one by one the gelatin sheets.

Stir this juice with carrot and cream add the chopped Chervil.

Whip the cream and add to the cream of carrots.

Pour everything into a form of glass or metal with a hole in the middle that you will put in the refrigerator until the next day.

Served the Bavarian drafted over a carrot dish and garnished with sliced carrots.