2 cups of peeled and grated carrots (320g)
2 cups of palm heart slices (340g)
1 3/4 cups of broccoli florets and stalks, peeled and chopped (175g)
1 tablespoon of lemon juice
3 tablespoons of heavy cream
9 tablespoons of all-purpose flour
salt and black pepper to taste
6 eggs at room temperature
2 cups of peeled and grated carrots (320g)
2 cups of palm heart slices (340g)
1 3/4 cups of broccoli florets and stalks, peeled and chopped (175g)
1 tablespoon of lemon juice
3 tablespoons of heavy cream
9 tablespoons of all-purpose flour
salt and black pepper to taste
6 eggs at room temperature
Cook the carrots and broccoli separately until they're tender but still slightly firm
Drain and pat dry
Set aside some carrot slices and broccoli florets for garnishing
Grease a 23x10cm or round cake pan
Line the bottom with parchment paper, then grease the paper and the pan sides
Blend the cooked carrots in a blender or food processor with 1 tablespoon of heavy cream until smooth
Add 3 tablespoons of all-purpose flour and season with salt, black pepper, and a pinch of paprika, if desired
While the motor is running, add 2 eggs, one at a time
Pour the mixture into the prepared pan and spread evenly
Blend the palm heart in a blender or food processor with 1 tablespoon of heavy cream, season with salt and black pepper
Add 3 tablespoons of all-purpose flour and while the motor is running, add 2 eggs, one at a time
Pour the mixture over the carrot layer and spread evenly
Bake in a moderate oven (180°C) for about 1 hour
Run a knife around the edges to release the mousse
If desired, garnish with carrot slices, broccoli florets, and palm heart, and serve 12 portions.
