Carrot Pickle, Prosciutto & Sunchokes Mousse - Edible Portland

Ingredients

• 1 pound sunchokes
• 1 tablespoon 15% cream
• 1 teaspoon Dijon mustard
• Fresh lemon juice, to taste
• Seasoning to taste
• Niman Ranch prosciutto
• Carrot pickle (see below)
• Fresh herbs (I used dill) for garnish
• Bunch rainbow carrots
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon pickling salt
• 2 tablespoons raw cane sugar
• 1 shallot, quartered
• 2-3 sprigs dill
• 2-3 slices fresh ginger (optional)