for 4 person

Carrot casing

300 g	carrots, cut lengthways into slices approx. 2 mm thick
	salted water, boiling

Cream cheese mixture

200 g	double cream cheese, Philadelphia
1 ½ dl	full cream, beaten until stiff
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
1 tbsp	water, boiling
¼ tsp	salt
a little	pepper

How it's done

Carrot casing

Cook the carrot strips in boiling salted water for approx. 1 min. until just soft. Drain the carrots, rinse with cold water, pat dry. Place the carrot strips in the tin (overlapping slightly) so that they overhang on the two longer edges.

Cream cheese mixture

Mix the cream cheese and cream. Dissolve the gelatine in hot water, combine with 2 tbsp of the mixture, stir immediately into the remaining mixture, season. Spread the mixture on top of the carrot strips, smooth down. Cover with the overhanging carrot strips, cover with cling film, leave to set in the fridge for approx. 2 hrs.

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