Carrot Cream

• 500 ml carrot juice
• 50 ml single cream
• ½ tablespoon celery salt
• 100 ml orange juice
• 2 egg whites
• Pepper

Reduce the carrot juice by half in a saucepan over medium heat and allow to cool.

Add the egg whites, celery salt, pepper and cream. Pour into the cups, filling them to three-quarters, cover with lids and place in basket n. 3. Steam for 10 minutes.

Allow to cool and serve with a little orange juice.