Recipes for a starter

Rillettes et mousse de carottes au cumin

Free-range pork rillettes with carrot and cumin mousse

For 4 servings

150g free-range pork rillettes
250g carrots
1 tbsp olive oil
1 tsp ground cumin
1/2 bunch parsley, chopped
2 slices of country bread
Fleur de sel
Freshly milled pepper

For 20 servings

750g free-range pork rillettes du Mans
1.25kg carrots
5 tbsp olive oil
2 tsp ground cumin
2 bunches parsley, chopped
5 slices of country bread
Fleur de sel
Freshly milled pepper
Ingrédient principal de la recette

Difficulty: difficulté de la recette difficulté de la recette

Preparation: 20 min.

Cooking: 15 min.

Prepare the carrot mousse: peel, wash and cut the carrots into quarters. Cook the carrots in a pan of salted boiling water for 15 minutes. Drain and mash with a fork. Add olive oil, cumin, parsley and leave to cool. Prepare the verrines: place a tbsp of rillettes at the bottom of the glass, then add a tbsp of carrot mousse and top with rillettes. Cover with film and refrigerate. Serve chilled with slices of country bread, toasted or not.
"Cooking is at once child's play and adult joy. And cooking done with care is an act of love."
Craig Claiborne