Ingredients
3 pounds large carrots, peeled
2 1/2 cups heavy cream, heated but not boiling
4 Tablespoons butter
2 ounces GOLDEN BLOSSOM HONEY
salt and pepper, to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook carrots in boiling salted water. Drain and place on a sheet pan in a 200° oven for 30 minutes to dry. Place carrots in food processor and add heavy cream (hot), butter and honey while machine is turning. Season with salt and pepper. Pass carrot mousse through a food mill and reheat to serve. Serves 10.
