Carrot and Shallot Mousse

Place the carrot sticks in a pot and cover with cold water

Add the shallots and cook until the carrots are tender, but still firm

Reserve with the cooking water

Hydrate the gelatin with cold water and place it in a bain-marie to dissolve. Reserve

Blend the carrot and shallot mixture with the cooking water and gelatin in a blender, then add the cream

Transfer to a bowl and add the mayonnaise

Mix well and season with salt and black pepper

Pour into a moist mold and refrigerate for four hours

Unmold and serve garnished with shallot leaves.