Peel the carrots and cut into rounds. Cook for 20 minutes in boiling salted water. Strain and mash or liquidize together with the cream, eggs, ginger, salt and pepper to taste until a smooth puree is achieved. Butter 2 ramekins and divide the preparation between them. Heat the oven to 180 degrees Celsius, or 355 degrees Fahrenheit. Put the ramekins into a Bain- Marie in the oven for 20 minutes. Let them cool for a few minutes before turning out onto the plates to serve, although you could also leave them in the ramekins, as I do when serving as an appetizer. Decorate with the sprigs of tarragon and serve immediately.
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