Summary

Ingredients

• 4 carrots, peeled, diced
• 1 chorizo
• 1 tablespoon crème fraîche
• 1 tablespoon butter, room temperature
• cumin
• salt
• Black pepper from the mill

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Instructions

1. Cook the carrots in salted water for about 20 minutes until they are soft. Then pour off the water and puree the carrots with the crème fraîche and butter with a hand blender.
2. Then mix in the spices, cumin should slightly dominate.
3. Cut the sausage into 12 equally thick slices and fry in a pan without oil over medium to high heat for about 1 minute on each side until the fat is gone and the sausage is crispy.
4. Put the lukewarm mousse on the spoons and garnish with a slice of chorizo each and serve.
5. Tip: use a little more or less cumin depending on your taste.