Carrot-ginger Rice and Mango Mousse

Carrot-ginger rice and mango mousse

• Peel and dice the carrots, put 5 tablespoons of water in a saucepan, heat, add the carrots and let them stew. Put sugar and 1/3 of the vanilla in the saucepan, let simmer for another 5 minutes over medium heat. Let cool, then puree and season with grated ginger. Let the mixture cool down. Put 3 egg yolks, 3 tablespoons sugar, 1/3 vanilla pod, 1 glass of milk, oranges and lemon zest in a container and puree lightly. Put the mixture in the refrigerator for 6 hours. Then pour the mass through a sieve. Then add the carrot mixture to the milk mixture and stir. Then place in the ice cream maker for approx. 1 hour. Peel 1 mango, cut into small pieces and place in a saucepan. Sauté with 2 tablespoons of sugar and Bourbon vanilla for 10 minutes, puree, stir in gelatine, let cool until the mixture is lukewarm. Mix the whipped cream with the mango mixture, pour into glasses and leave to cool in the refrigerator for approx. 4 hours.