Directions

1. Mix gelatin in orange juice and keep aside to bloom.
2. Whip cream to soft peaks. Add sugar and whip more
3. In a saucepan add ¼ th of the carrot puree and mix the gelatin to it. Heat it.
4. Add the remaining carrot puree .Mix and keep aside to cool.
5. Fold whipped cream into the above batter. Add the rosewater. Mix
6. Put one rasgulla each into every glass bowl. Pour mousse batter over it and place in the freezer for half an hour. Serve upturned on a glass plate.

See it on my blog

http://cookncackle.blogspot.in/2013/01/carrot-mousse.html