Carrot cream with cumin

    2 hours 50 min

    This "cappucino" is a light starter for a dinner party: cooked and pureed carrots are chilled and served with cumin flavoured whipped cream topping.

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    • 600g carrots, peeled and sliced
    • 400ml chicken stock
    • 700ml single cream
    • 2 tablespoons ground cumin
    • 2 pinches salt
    • 1 pinch ground black pepper

    Prep:30min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr50min 

    1. In a medium saucepan, cook sliced carrots in chicken stock until tender, about 20 minutes.
    2. Meanwhile heat 500ml cream in another saucepan with salt, pepper and a pinch of cumin. Remove from heat and let steep for about 10 minutes. After cooling, pour through a small strainer. Let cool and refrigerate.
    3. Drain the carrots, put in a blender with remaining 200ml cream, salt, pepper and cumin. Check seasoning and mix well; pour into tall glasses (such as champagne glasses), cover with cling film and chill for 2 hours.
    4. Just before serving, whip the cream till stiff. Top the carrots with whipped cream and sprinkle with a few pinches of cumin.

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