Technical Stages :

• Chop the chives. Peel and cut the carrots in small pieces, then celeriac, potato and celery.
• In salted boiling water, cook the carrots, celeriac and potato, celery with peas seperately.
• Drain the vegetables. Puree the potato, then celery and peas.
• Add a pich of cayenne pepper to the carrot puree, 2 pinches nutmeg to the celeriac and potato puree.
• Add salt and pepper to the 3 purees. Reserve.
• Whip the liquid cream and beat the egg whites firm by respecting measures of cream and whites for each mousse.
• Very gently combine parts of cream and whites together. Add salt and pepper.
• Add each mixture to the corresponding vegetable puree (carrots; celeriac and potato; peas with celery and chopped chives).
• Place the mousse in the fridge for one hour covered with plastic wrap.
• When serving, place the mousse in ice-cream cups.
• Serve chilled.