Carrot mousse with cumin and parmesan chips

Ingredients for 4 servings:

• 400 g carrot(s)
• 80 g cream cheese
• 50 g Parmesan
• Cumin, whole
• 4 tbsp cream
• 1 tsp cumin, ground
• 1 tsp sesame oil
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious, easy-to-prepare finger food, amuse-bouche

Peel and cook the carrots, drain, and let cool. Meanwhile, grate the Parmesan cheese and shape 1-2 tablespoons of Parmesan chips onto baking paper (this works best with a cutter), along with a few seeds of cumin. Bake in a preheated oven at 180°C for about 10 minutes (but be careful not to burn them beforehand. It depends on the oven), and let cool completely. Blend the carrots with the cream cheese, 3 tablespoons of cream, the oil, and the ground cumin until an emulsion forms. Season with salt and, if necessary, slowly add the 4th tablespoon of cream. The mousse shouldn’t be too runny so it stays in the glasses. Using a piping bag, fill portions into 4 glasses, sprinkle with cumin seeds, and top with a Parmesan chip.