Dil E Bahaar Gajar Mousse

Dil E Bahaar Gajar Mousse Carrot MousseIngredient Carrot Puree - 150 g Orange Juice - 50 g Gelatin Sheets - 10 g Sugar - 75 g Egg Whites - 50 g Whipped Cream - 200 g Rose Water - ½ tsp Method:Whip cream to soft peak and reserve in refrigerator. Bloom gelatin and reserve. Prepare Italian meringue with the whites and sugar over a water bath. While meringue is whipping heat gelatin with 25% of the puree until melted.  Temper the cold puree into the warm puree and add rose water. Fold the puree gradually into the meringue Fold in the softly whipped cream last and reserve. Assemble by placing in a mould and pouring the mousse batter over the rasgulla and place in freezer to set. Pour the carrot mousse in a bowl and place one rasgulla in the centre and set this in the fridge for 3 hrs. De-mould before serving and cut the mousse in the centre to reveal the rasgulla heart.