Boil the carrots for 35 min in a pot of salted water. Drain well.

Heat up a large pan with a dash of olive oil and stir fry the chopped onions for 3 mins, then add the drained carrots, cumin, salt and pepper and stir well. Let it fry for 3 mins, then remove from heat. Add the goats cheese and use a hand mixer to make a smooth cream.

Pour half of the double cream in a pot and bring to boil on medium heat. Add the gelatine and stir until melted. Add to the carrots mixture and stir well. Lightly whip the rest of the cream and fold into the mixture.

Grease 4 food rings, ramekins or other mould and pour the mousse in equal quantities. Remove any air bubble by banging it on the surface.

Let is set in the fridge for at least 3 hours (overnight better). Once it's set, remove from mould and place on a serving plate.

For the sauce, mix passion fruit pulp, soya sauce, agave syrup and chilli in a pan, then let it cook for 5-10 mins. Serve warm, once the mousse has set.

For the parmesan crisps (optional):
Mix parmesan and smoked paprika in a bowl. Place a sheet of greaseproof paper on a plate and distribute the parmesan mixture in approximately round shapes. Place in the microwave for 20 secs: it should form bubbles and melt, then it will become harder and crispy once it cools down. Add 10 more secs if needed. These crackers are a quick and delicious snack and you can substitute the smoked paprika with any other spice - or even seeds!