Technical Stages :

• Bring two pots of salted water to a boiling point.
• Boil separately the vegetables.
• When cooked, drain.
• Put the vegetables on a baking sheet and dry them out for a few minutes in a warm oven to dry off as much water as possible (do not let them brown).
• Puree the vegetables in a bowl.
• Add the eggs and cream, season.
• You should obtain a homogeneous and onctuous mixture. If you want to make mousse with two vegetables, repeat with the other vegetable (courgettes for instance).
• Put the greased mold(s) in a shallow baking dish. Fill them to the half with the carrot mixture. Fill up to the rim with the second mixture.
• Fill up a baking sheet with water to cook the mousses in a bain Marie.
• Bake in warm oven (180°C or 356°F).
• Bake for 30 to 40 minutes, depending on size.
• When finished, take out of the oven. If you want to eat soon, keep them in the bain Marie, otherwise take them out of the water, let cool and keep refrigerated.