Ingredients

For the Carrots
Roll of puff pastry 1
Le Naturelle Deluxe egg, beaten 1
Natural orange food colouring q.s.
Sesame seeds q.s.
Parsley leaves q.s.

For the tuna filling
Ricotta or cream cheese 100 g
Tuna in oil 1 can
Mayonnaise 1 table spoon
Salt and pepper q.s.
Le Naturelle Deluxe hard-boiled egg 2 yolks

For the mortadella filling
Ricotta cheese 100 g
Mortadella 100 g
Mayonnaise 1 table spoon
Salt and pepper q.s.
Le Naturelle Deluxe hard-boiled egg 2 yolks
Gourmet Plates
Elegant Mini Forks

Method

Cut the puff pastry into 12 strips, 15 cm long and 1 cm wide, brush each strip with the beaten egg and the orange colouring, roll them around the special metal cones (if you don’t have them you can make them with baking paper or with aluminium foil), put them on a baking tray and bake them at 200° for 15 minutes. Prepare 4 hard-boiled eggs, peel them and remove the yolks.

Prepare the two fillings: using a mixer blend together ricotta, mayonnaise, the 2 yolks, tuna, salt and pepper until you get a mousse, then put the mixture in a pastry bag. Follow the same procedure for the mortadella mousse.

Now everything you need for the carrots is ready. Stuff each carrot with the mousse, insert the parsley leaves in the top and sprinkle the surface with sesame seeds.

Plating

Serve the carrots in two versions on a 12 cm Gourmet Plate accompanied with Elegant mini forks.