Ingredients: Per 4 servings
- 1 ½ lb carrot
- 2 eggs
- 2 sheets gelatin
- 1 ¼ cups cooking cream
- 2 oz butter
- salt and pepper
Peel and grate the carrots.
In a pot, melt the butter over low heat. Add the carrots and ½ cup water. Bring to a boil and cook for 15 to 20 minutes.
When done, let cool and add the egg yolks and gelatin, previously softened in cold water and wrung out.
Using a whisk, beat the egg whites and a pinch of salt, until they have formed stiff peaks. In a separate bowl, whip the cream. Then, fold the cream and egg whites into the carrot mixture and adjust the salt and pepper.
Moisten four small molds, then fill with the carrot mixture. Level off the molds using a spatula or a wooden spoon.
Chill in the refrigerator for 2 to 3 hours, then serve cold.
Although carrots are now one of the most commonly used salad ingredients, recognizable for their orange color, in Ancient Rome they were used quite differently and usually white or purple in color. Back then, in fact, carrots had a bitter taste and hard consistence. They were used to cure sore throats and scars, rather than as a food. According to Pliny the Elder, they were even used to make love potions. It wasn’t until the end of the Middle Ages that sweeter, more tender, carrots came into fashion and gradually made their way into kitchens. During the 16th century in England, it seems as though carrots were used more for the ornamental value of their flowers, than for their flavor. In Italy, carrots were finally used as a cooking ingredient in the 18th century. During this period, an orange variety of carrot began to spread throughout Europe. This variety was selected by Dutch agronomists in honor of the reigning dynasty of the Orange.
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